Recipe - Boneless Loin Of Pork With Prunes

2 Twelverib section pork
roasts; see * Note
3 tablespoon Vegetable oil
12 md Onions; finely chopped
8 tablespoon Butter
1 One half pound Pitted prunes
2 cup Madeira
1 cup Balsamic vinegar
8 cup Rich beef or veal stock
Salt and freshly ground
pepper

* Note: Have your butcher bone a loin section of pork for you. He
should remove all fat except for 1/8inch on the outside and form it
into as neat a round roast as possible. It should be covered with a
thin layer of fatback and tied to keep its shape during roasting.

Soak prunes in Madeira for at least 1 hour. Heat oven to 350 degrees.
Brown the roasts in hot oil in a heavy casserole. Saute the onions in
the butter until soft, in a roasting pan large enough to hold the
pork. Put the pork on top of the onions, and cover the casserole
tightly. Bake for approximately 1 One half hours, until the meat is tender
and cooked through. Put the meat on a heated platter; remove strings
and fatback. Strain the juices into a heavy saucepan. Drain the
prunes. Add the Madeira, vinegar and stock to the pan juices, and
bring to a rapid boil. Reduce the liquid to 4 cups. Add the drained
prunes to the sauce and cook for 3 to 4 minutes. Taste for seasoning.
Cut the meat into 1/2inchthick slices and serve with a few
spoonfuls of sauce and 2 or 3 prunes per person. Serves 24.

Recipe Source: Martha Stewart Living www.marthastewart.com Recipe
from "Entertaining" by Martha Stewart

Formatted for Mastercook by Lynn Thomas dcqp82a@prodigy.com

Recipe by: Martha Stewart

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