Roast Pork with Prunes
- 1 ½ lb pork loin
- 2 tbsp extra virgin olive oil
- ½ cup Marsala wine
- 10 pitted dry prunes , or 20 small
- sage to taste
- 1 sprig rosemary
- 1 clove of garlic
- salt to taste
- pepper to taste
Pour the Marsala over the plums and let them marinate in the wine for at least 1 hour.
When the plums are marinated, prepare the stuffing for the loin.
Using a knife or knife sharpener, create a hole in the center of the loin, along its entire length. It should have a diameter similar to that of plums. Then proceed to fill the hole with the marinated plums.
Set aside the Marsala and the remaining plums to deglaze the roasting liquid at the end. You can then tie the roast with kitchen string, to keep it in shape during cooking.
Season the roast to taste with salt and pepper, taking care to distribute them evenly. Gently massage the meat to finish its preparation.
Heat a large pot on the stove with extra-virgin olive oil that can also go into the oven. When it is hot, gently put the roast on it and brown it evenly on each side. Add the rosemary, sage and garlic clove (without stripping it, so that it does not burn).
Place the roast in the oven at 180 ° C for about half an hour. When the roast is ready, remove it from the pan (keeping it warm) and prepare the sauce.
Add the Marsala to the roast bottom and let it evaporate on a high heat. Add a little water and boil the sauce for a couple of minutes. Then pass it in another container through a colander, and add the remaining plums. Let the sauce shrink over the heat, and in the meantime untie the roast.
Cut the roast into slices and place it on a serving plate, sprinkling it with the restricted plum sauce