Loin Of Pork Stuffed With Prunes

• 1 1/2 cups pitted prunes
• 1 cup Armagnac
• 1 4 1/2 pound loin of pork, boned
• Salt and freshly ground black pepper
• 4 tablespoons duck fat or vegetable oil
• 1 carrot, finely diced
• 1 medium-size onion, finely diced
• 3 garlic cloves, crushed
• 1/2 cup dry white wine
• 2 medium-size ripe tomatoes, diced
• 1 sprig thyme
• 1 bay leaf
• 2 cups veal stock

1. Two days in advance, place prunes in a bowl, add Armagnac, cover and refrigerate.
2. Make a deep cut lengthwise down the middle of the pork.
3. Spread meat out flat, like a book.
4. Season with salt and pepper.
5. Drain prunes well, reserving Armagnac for another use.
6. Place prunes in double layer down the center of the pork.
7. Close meat over them and tie at 1 1/2-inch intervals with butcher's cord.
8. Dust with salt and pepper.
9. Heat oven to 400 degrees.
10. In a large heavy skillet or casserole, preferably enameled cast iron, add duck fat or oil.
11. Sear meat over medium-high heat until lightly browned on all sides.
12. Remove meat.
13. Reduce heat to low, add carrot, onion and garlic and cook until softened but not brown.
14. Add wine and reduce by half.
15. Stir in tomatoes, thyme and bay leaf.
16. Return meat to pan, add veal stock, bring to a simmer and place pan in oven.
17. Cook 30 minutes, basting every 10 minutes.
18. Reduce heat to 325 degrees, turn meat and continue cooking about one hour longer, basting every 10 to 15 minutes.
19. Add water as needed to keep one inch of liquid in pan.
20. Remove from oven.
21. Place meat on cutting board, and tent with foil to keep warm.
22. Gently simmer liquid in pan 5 minutes or so, then force through a sieve into a saucepan.
23. Season to taste with salt and pepper.
24. Slice pork and arrange on platter.
25. Reheat sauce, spoon a little over the meat and pass the rest alongside.

prunes, armagnac, loin of pork, salt, duck fat, carrot, onion, garlic, white wine, tomatoes, thyme, bay leaf, veal stock

Taken from cooking.nytimes.com/recipes/9502 (may not work)