Roast Loin of Pork, With Prunes
- Total Time
- 2 hours 10 minutes, plus 1 hour's soaking
- Rating
- Comments
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Ingredients
- 1pound dried pitted prunes
- ½cup dry red wine
- 5pounds loin roast
- 2cloves garlic
- 1tablespoon dried rosemary or 2 tablespoons fresh
- Coarse salt and freshly ground pepper
- 2tablespoons fresh parsley, chopped
Preparation
- Step 1
Soak the prunes for one hour in the wine.
- Step 2
Preheat oven to 375 degrees. Between each rib of pork make incisions big enough to hold two prunes, but not cutting right through the meat.
- Step 3
Slice the garlic and place a slice in each incision. Add a pinch of rosemary and pepper.
- Step 4
Place the loin fat side up on a roasting rack in a baking pan. Roast for 2 hours, or until the meat is cooked, basting frequently. Be careful not to overcook or the pork will become dry.
- Step 5
Put the roast on a heated serving dish and keep warm. Meanwhile, pour off as much fat as you can from the cooking juices. Place the roasting pan over high heat. Add the wine and scrape up the cooking juices. Season with salt and pepper and pour into a heated sauce boat. Garnish with chopped parsley. Pass the sauce separately.
- This roast goes well with a puree of celery root and potatoes.
Private Notes
Comments
Internal temp should be 145... approximately 25 min. per pound at 350 degrees
Internal temp should be 145... approximately 25 min. per pound at 350 degrees
“Roast for 2 hours or until the meat is cooked”....????? How is that helpful.