Back Roasted Pork Loin
- 1/2 lb Pitted Prunes
- 1/2 Cup Bourbon OR Vanilla & Fig Balsamic VInegar
- 3 lb Boneless Pork Loin Roast, boned and fat trimmed
- 10 Fresh Sage Leaves
- 2 Tablespoons Olivum OR Roasted Garlic Olive Oil
- 1/2 Cup Diced Carrot
- 1/2 Cup Diced Celery
- 1/2 Cup Chopped Onion
- 4 Cloves Garlic crushed and peeled
- 2 1/2 Cups Chicken Stock
- Salt & Pepper, To Taste
In a small container, soak the prunes in bourbon or Vanilla & Fig Balsamic Vinegar for 1 hour. Pre-Heat the oven to 450 degrees F. Drain the prunes, reserving the soaking liquid and 4 prunes.
To stuff the roast: use a sharp knife to cut a 1- inch pocket along the entire length of the eye, around the top half part of the roast. Cut from both sides of the roast until you cut through. Line the remaining soaked prunes along the slit in the roast. Fold the flap over the opening, and tie the roast securely with kitchen twine at 2- inch intervals. Thread the sage leaves in two rows through the ties on either side of the roast. Season the roast generously with salt and pepper, and rub it with the olive oil. Place the roast in a large roasting pan.
Roast 15 minutes. Reduce the oven temperature to 400 degrees F. Tilt the roasting pan, and spoon off excess fat. Scatter the carrot, celery, onion, and garlic around the roast. Roast another 15 minutes.
Add the reserved prunes and soaking liquid, and roast another 10 minutes. Pour the stock into the pan and continue cooking, basting the roast occasionally with the pan juices, until a meat thermometer inserted into the thickest part of the roast registers 155 degrees F, 30 to 40 minutes.
Remove the roast to a platter. Strain the liquid through a sieve, pressing on the vegetables to extract as much liquid as possible and to force some of the vegetables through the sieve. Skim all fat from the surface of the sauce. The sauce should be thick enough to coat a spoon lightly. If not, transfer the sauce to a small saucepan, bring to a simmer, and simmer until it is thick enough to coat a spoon lightly. Season the sauce with salt and pepper, if needed. Cut the meat into ¼- inch slices, and serve with the sauce.
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