Pork Loin Roasted With Prunes Stuffing
The simple flavor of roasted pork loves fruit to add interest and create a bond to red wine. Stuffing a roast with bourbon marinated prunes will give you the perfect crossover to a fruity Zinfandel or Malbec
1/2 pound pitted prunes
1/2 cup bourbon
One 3-pound boneless center loin of pork roast (see Woody’s note)
10 fresh sage leaves
Salt and freshly ground black pepper
2 TLBS extra virgin olive oil
1/2 cup diced (1/4-inch) carrots
1/2 cup diced (1/4-inch) celery
1/2 cup roughly chopped onions
4 garlic cloves, crushed
2-1/2 cups chicken stock
Here’s What To Do:
Put the prunes in a small bowl along with the bourbon and soak for 1 hour.
Preheat the oven to 450 degrees F. Drain the prunes and set four of them aside along with the soaking liquid. Arrange the remaining soaked prunes along the entire length of 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 twine on either side of the roast. Rub the roast with olive oil and season generously with salt and pepper then place the roast in an 18 X 14-inch roasting pan.
Roast for 15 minutes. Reduce the oven temperature to 400 degrees. Tilt the roasting pan and spoon off the excess fat from the bottom. Scatter the carrots, celery, onions, and garlic around the roast. Roast for another 15 minutes. Add the reserved prunes and soaking liquid and roast for another 10 minutes.
Pour the stock into the pan and continue cooking, basting the roast occasionally with the pan juices, until an instant read thermometer inserted into the thickest part of the roast registers 155 degrees, 30 to 40 minutes.
Remove the roast to a platter. Run the remaining contents of the pan through a food mill, fitted with the fine disc into a small bowl. (Alternatively, 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 lightly coat a spoon. If not, transfer the sauce to a small saucepan and bring to a simmer and reduce. Season the sauce with salt and pepper, if needed. Cut the meat into 1/4 -inch thick slices and serve with the sauce.
Woody’s Note: You should have a compact “eye” of the roast, with a small flap attached to the side. To stuff the roast, make a cut about halfway through and along the entire length of the eye. Place the filling in this cut and fold the small flap over the opening before tying the roast to secure the filling. The rib roast will probably come with a layer of fat on the outside. Use a sharp knife to shave most of it off, leaving a thin layer that will protect the meat from drying out while cooking and add flavor.
What Goes With What Wines Selections
Rancho Zabaco Zinfandel Heritage Vines ’06 Sonoma County (Zinfandel)
A luscious and wide-open Zin that has a lot of berry-like fruit and supple texture. R88 $18.00
Tierra Divina “Old Vine” Malbec ’06 Mendoza (Malbec)
The wine maker of well known Laurel Glen, brings this Malbec with power and nuance yet a balance of flavors of cocoa, sweet black fruits and maple toast, R 90 $14.99