© Cedric Angeles
Active Time
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Total Time
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Yield
Serves : 6

How to Make It

Step 1    

In a small saucepan, cover the prunes with the port and bring to a simmer. Remove the pan from the heat and let stand until the prunes soften, about 25 minutes. Pour the prunes and port into a large, shallow dish. Add the garlic, lemon juice and zest and a large pinch each of salt and pepper. Add the pork roast and turn to coat. Let marinate at room temperature for 4 hours, turning the meat often.

Step 2    

Preheat the oven to 400°. Remove the prunes from the marinade. Strain the marinade into a small saucepan and reserve. Roll up the anchovy fillets and stuff each one into a prune. Make a deep lengthwise slit in the pork loin, leaving about 1 inch of meat attached. Open the roast like a book and season with salt and pepper. Arrange the stuffed prunes in a row along the slit; close the roast and tie it at 2-inch intervals with kitchen string. Season the roast all over with salt and pepper.

Step 3    

In a large skillet, heat the olive oil until shimmering. Add the roast, fat side down, and brown it over moderate heat on 4 sides, about 1 minute per side. Set the roast in a roasting pan, fat side up. Roast for about 55 minutes; if the pan juices begin to look very dark, add 2 tablespoons of water to the pan. The roast is done when an instant-read thermometer inserted in the center of the meat registers 145°. Transfer the roast to a carving board, cover loosely with foil and let rest for 10 minutes.

Step 4    

Scrape out any blackened bits in the roasting pan. Set the pan over moderately low heat and stir in the flour to make a smooth paste. Slowly whisk in the reserved marinade and simmer, whisking, until the sauce is smooth and thickened, about 3 minutes. Pour the sauce into a clean saucepan and season with salt and pepper.

Step 5    

Untie the roast and slice it 1/2 inch thick. Pour any juices into the sauce and reheat before serving it with a pork roast.

Suggested Pairing

The anchovies and prunes that enliven the roast pork call for a rich, spicy wine.

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