Roast Loin of Pork, With Prunes

• 1 pound dried pitted prunes
• 1/2 cup dry red wine
• 5 pounds loin roast
• 2 cloves garlic
• 1 tablespoon dried rosemary or 2 tablespoons fresh
• Coarse salt and freshly ground pepper
• 2 tablespoons fresh parsley, chopped

1. Soak the prunes for one hour in the wine.
2. Preheat oven to 375 degrees.
3. Between each rib of pork make incisions big enough to hold two prunes, but not cutting right through the meat.
4. Slice the garlic and place a slice in each incision.
5. Add a pinch of rosemary and pepper.
6. Place the loin fat side up on a roasting rack in a baking pan.
7. Roast for 2 hours, or until the meat is cooked, basting frequently.
8. Be careful not to overcook or the pork will become dry.
9. Put the roast on a heated serving dish and keep warm.
10. Meanwhile, pour off as much fat as you can from the cooking juices.
11. Place the roasting pan over high heat.
12. Add the wine and scrape up the cooking juices.
13. Season with salt and pepper and pour into a heated sauce boat.
14. Garnish with chopped parsley.
15. Pass the sauce separately.

prunes, red wine, loin roast, garlic, rosemary, salt, fresh parsley

Taken from cooking.nytimes.com/recipes/912 (may not work)