Post by firstfemalefan on Feb 1, 2004 8:13:11 GMT -6
12 pitted prunes
1 pork loin boned and s tied (4 1/2 to 5 lb.)
3 tablespoons butter or margarine
3 tablespoons vegetable oil
3/4 cup vermouth
3/4 cup whipped cream
salt and freshly ground pepper
1/4 cup red currant jelly
In a small saucepan cover prunes with water; bring to a boil. Remove from heat and let stand for 30 minutes.
Preheat oven to 350° F. In a Dutch oven over medium-high heat brown pork on all sides in butter or margarine and oil; remove meat and drain off fat. Add vermouth and whipping cream. Stirring over low heat with a whisk, bring to just under boiling.
Add salt and pepper to taste. Return meat to pan. Cover and bake for 1 1/2 hours or until meat thermometer registers 170° F. Add prunes during the last 30 minutes of cooking, basting them well. Transfer pork and prunes to a heated platter; cover and keep warm.
Skim fat from surface of pan juices. Bring liquid to a boil and reduce volume to about 1 cup. Stir in jelly and simmer briefly until smooth. Serve sauce separately.
1 pork loin boned and s tied (4 1/2 to 5 lb.)
3 tablespoons butter or margarine
3 tablespoons vegetable oil
3/4 cup vermouth
3/4 cup whipped cream
salt and freshly ground pepper
1/4 cup red currant jelly
In a small saucepan cover prunes with water; bring to a boil. Remove from heat and let stand for 30 minutes.
Preheat oven to 350° F. In a Dutch oven over medium-high heat brown pork on all sides in butter or margarine and oil; remove meat and drain off fat. Add vermouth and whipping cream. Stirring over low heat with a whisk, bring to just under boiling.
Add salt and pepper to taste. Return meat to pan. Cover and bake for 1 1/2 hours or until meat thermometer registers 170° F. Add prunes during the last 30 minutes of cooking, basting them well. Transfer pork and prunes to a heated platter; cover and keep warm.
Skim fat from surface of pan juices. Bring liquid to a boil and reduce volume to about 1 cup. Stir in jelly and simmer briefly until smooth. Serve sauce separately.