- 12 pitted prunes (5 ounces)
- 1 cup ruby port
- 6 garlic cloves, smashed
- 1/4 cup fresh lemon juice
- 2 tablespoons finely grated lemon zest
- Salt and freshly ground pepper
- One 2 1/2-pound boneless pork loin roast
- 12 anchovy fillets
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 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.
- 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.
- 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.
- 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.
- 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.
The anchovies and prunes that enliven the roast pork call for a rich, spicy wine.