Pork Loin With Prunes Recipe
Ingredients
| Prunes | 18 Small, pitted | |
| 1 (5-pound) boned rolled pork loin, tied | ||
| Salt and freshly ground white pepper to taste | ||
| All purpose flour | 3 Tablespoon | |
| Chicken broth | 1 3/4 Cup (16 tbs) | |
| Sherry | 3 Tablespoon | |
Directions
Place prunes in bowl; cover with water.
Soak 30 minutes; drain prunes.
With sharp knife cut slit in meat deep enough to insert prunes.
After prunes are inserted, close opening with skewer, or tie with twine.
Season pork with salt and pepper.
Place in greased baking pan; pour 2 cups hot water into pan.
Bake in preheated 350°F oven about 3 hours, or 190° on meat thermometer.
Place remaining prunes in small saucepan; cover with water.
Bring to boil; reduce heat.
Simmer about 20 minutes, until just tender; drain.
Place pork on heated serving platter; garnish with cooked prunes.
Keep warm.
Spoon 3 tablespoons pan drippings into small saucepan.
Add flour; cook, stirring constantly, until smooth and brown.
Add broth gradually; cook until thickened, stirring constantly.
Stir in sherry; season with salt and pepper.
Pour into sauceboat; serve with pork.
Soak 30 minutes; drain prunes.
With sharp knife cut slit in meat deep enough to insert prunes.
After prunes are inserted, close opening with skewer, or tie with twine.
Season pork with salt and pepper.
Place in greased baking pan; pour 2 cups hot water into pan.
Bake in preheated 350°F oven about 3 hours, or 190° on meat thermometer.
Place remaining prunes in small saucepan; cover with water.
Bring to boil; reduce heat.
Simmer about 20 minutes, until just tender; drain.
Place pork on heated serving platter; garnish with cooked prunes.
Keep warm.
Spoon 3 tablespoons pan drippings into small saucepan.
Add flour; cook, stirring constantly, until smooth and brown.
Add broth gradually; cook until thickened, stirring constantly.
Stir in sherry; season with salt and pepper.
Pour into sauceboat; serve with pork.
Chef
