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Ingredientes
- 2 x Twelve-rib section pork roasts see * Note
- 3 Tbsp. Vegetable oil
- 12 med Onions finely minced
- 8 Tbsp. Butter
- 1 1/2 lb Pitted prunes
- 2 c. Madeira
- 1 c. Balsamic vinegar
- 8 c. Rich beef or possibly veal stock Salt and freshly grnd pepper
Direcciones
- * Note: Have your butcher bone a loin section of pork for you. He should remove all fat except for 1/8-inch 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 warm oil in a heavy casserole. Saute/fry the onions in the butter till soft, in a roasting pan large sufficient to hold the pork. Put the pork on top of the onions, and cover the casserole tightly. Bake for approximately 1 1/2 hrs, till 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 in the Madeira, vinegar and stock to the pan juices, and bring to a rapid boil. Reduce the liquid to 4 c.. Add in the liquid removed prunes to the sauce and cook for 3 to 4 min. Taste for seasoning.
- Cut the meat into 1/2-inch-thick slices and serve with a few spoonfuls of sauce and 2 or possibly 3 prunes per person.
- Serves 24.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 360g | |
| Recipe makes 12 servings | |
| Calories 662 | |
| Calories from Fat 315 | 48% |
| Total Fat 35.17g | 44% |
| Saturated Fat 14.79g | 59% |
| Trans Fat 0.09g | |
| Cholesterol 112mg | 37% |
| Sodium 148mg | 6% |
| Potassium 993mg | 28% |
| Total Carbs 49.77g | 13% |
| Dietary Fiber 5.2g | 17% |
| Sugars 29.25g | 20% |
| Protein 28.36g | 45% |
