Boneless Loin Of Pork With Prunes Recipe

• 2 x Twelve-rib section pork roasts see * Note
• 3 Tbsp. Vegetable oil
• 12 med Onions finely minced
• 8 Tbsp. Butter
• 1 1/2 lb Pitted prunes
• 2 c. Madeira
• 1 c. Balsamic vinegar
• 8 c. Rich beef or possibly veal stock Salt and freshly grnd pepper

1. * Note: Have your butcher bone a loin section of pork for you.
2. He should remove all fat except for 1/8-inch on the outside and form it into as neat a round roast as possible.
3. It should be covered with a thin layer of fatback and tied to keep its shape during roasting.
4. Soak prunes in Madeira for at least 1 hour.
5. Heat oven to 350 degrees.
6. Brown the roasts in warm oil in a heavy casserole.
7. Saute/fry the onions in the butter till soft, in a roasting pan large sufficient to hold the pork.
8. Put the pork on top of the onions, and cover the casserole tightly.
9. Bake for approximately 1 1/2 hrs, till the meat is tender and cooked through.
10. Put the meat on a heated platter; remove strings and fatback.
11. Strain the juices into a heavy saucepan.
12. Drain the prunes.
13. Add in the Madeira, vinegar and stock to the pan juices, and bring to a rapid boil.
14. Reduce the liquid to 4 c.. Add in the liquid removed prunes to the sauce and cook for 3 to 4 min.
15. Taste for seasoning.
16. Cut the meat into 1/2-inch-thick slices and serve with a few spoonfuls of sauce and 2 or possibly 3 prunes per person.
17. Serves 24.

twelverib section pork roasts see, vegetable oil, onions, butter, prunes, madeira, balsamic vinegar, beef

Taken from cookeatshare.com/recipes/boneless-loin-of-pork-with-prunes-89015 (may not work)