Chop 6 prunes into small
pieces and place in a small bowl with the rest of the whole prunes. Add
the red wine and Armagnac. Soak for 30 minutes up to overnight.
Preheat oven to 350°F..
Slit pork loin lengthwise.
Remove whole prunes from wine and, together wit minced shallots, stuff
loin generously. Season with salt and pepper and wrap and tie the roast
with kitchen twine.
In a roasting pan on
top of stove, sauté diced vegetables with olive oil, stirring until
golden brown and well caramelized. Remove vegetables and set aside.
Deglaze pan with vinegar,
pour off the liquid and set aside for basting.
Place stuffed pork roast
in pan and cook 45 minutes per pound, basting often. (Use meat thermometer
to test doneness.)
When done, remove roast
from oven, place on warm platter and cover with foil. Roast will continue
to cook and meat will relax and be more tender.
Sauce: After removing
meat from pan, drain fat and place pan on top of stove. Add reserved vinegar
and deglaze pan again with wine and prune pieces. Stir crusty bits from
bottom and boil gently to reduce liquid to 3/4 cup. Whisk in butter and
reserved vegetables. Serve sauce with carved roast
Serves 4 - 6
Reprinted with permission
from ©2004 Kate Hill A CULINARY JOURNEY IN GASCONY published
by TenSpeed Press
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