Ingredients

  • 1 pound pitted prunes
  • 1 ½ cups dry red wine
  • 1 four-pound boneless pork loin, trussed
  • Coarse salt and freshly ground pepper to taste
  • 1 tablespoon fresh thyme leaves
  • 2 cloves garlic, minced
  • ½ cup chicken stock, preferably homemade
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      542 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 4 grams dietary fiber; 22 grams sugars; 50 grams protein; 145 milligrams cholesterol; 130 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 to 10 servings

Preparation

  1. Simmer the prunes in one cup wine plus water to cover for 20 minutes, covered. Cool.
  2. Preheat oven to 375 degrees.
  3. Season the pork loin with salt and pepper. Stuff the prunes, thyme and garlic into the pork (you do not need to untie the roast, simply push the prunes inside the openings). Roast the pork on a rack in a covered roasting pan for about two-and-a-half hours, or until the meat is tender. Any leftover prunes can be placed in the bottom of the roasting pan after the meat has cooked for an hour.
  4. Remove the meat from the pan to a serving dish. Transfer the cooking juices and any loose prunes to a small saucepan. Skim off the excess fat and add the remaining wine and chicken stock. Bring to boil, season to taste and serve in a heated sauceboat.

Dining and Cooking