25 August 2014,15:07 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
1 hour

Preparation Method :

  • Cut 10 prunes in halves or quarters. Place in a bowl with the cognac, diluted with enough water to cover the fruit. Set aside to marinate for 30 minutes. Drain well.
  • Preheat the oven to 350°F (180°C/gas 4). Use a sharp knife to make incisions in the pork. Fill with a little salt and pepper and the chopped prunes.
  • Place the rosemary on the meat and tie with kitchen string. Season with salt and pepper.
  • Heat the butter and oil in an ovenproof pan over medium heat. As soon as the butter foams, add the pork and brown all over, 10 minutes.
  • Transfer to the hot oven and bake until tender and cooked through, 2 hours. Halfway through cooking, pour the wine over the meat and add the remaining prunes. Continue cooking, adding some stock if the pan dries out.
  • Serve hot or at room temperature with the sauce.


  • 30 dried prunes, pitted
  • 150 ml cognac
  • 1.5 kg boneless pork loin
  • Salt and freshly ground black pepper
  • 10 long sprigs fresh rosemary
  • 4 tablespoons butter
  • 100 ml sesame oil
  • 200 ml dry white wine
  • 300 ml beef stock

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