Pork Roast with Prunes

Cooking Instructions

1. Place the dried fruit in a nonreactive saucepan, cover with the port and 1/2 cup of the orange juice and the zest and set aside for 1 hour. Then bring to a boil, immediately reduce the heat to low and simmer for 30 minutes or until the fruit has softened. Cook it slowly or the port will evaporate. Cool slightly before using. You can prepare this several hours ahead.

2. Preheat the oven to 350 degrees F. Cut 4 pieces of kitchen string each approximately 10 inches long. Arrange them about 2 inches apart. Lay the pork roast on top of the string. Lightly salt and pepper the pork. Arrange 1/3 of the fruit mixture down the center of the pork and, making sure the fruit is tucked well inside, roll it into a long cylinder. Tie each piece of twine to make a tight roll.

3. Heat the olive oil in a large skillet over medium high heat until a spray of water dances on the surface and add the pork. Turn in the oil for 3 to 4 minutes until the pork has browned evenly on all sides. Place the pork on a rack set in a roasting pan and arrange one third of the remaining fruit over the top of the pork. Roast the pork for approximately 1 hour or 20 to 22 minutes per pound. A meat thermometer should read 155 to 160 degrees F. Transfer to a serving platter and keep warm.

4. Skim the fat from the roasting pan. Over medium-high heat, add the chicken stock and bring to a rapid boil, stirring constantly to scrape up the coagulated juices. Stir in the potato starch and blend until smooth. Strain the remaining juices from the fruit into the pan and add the remaining orange juice and red currant jelly. Stir until the jelly has dissolved and add a little water if necessary to make a smooth consistency. Add the remaining fruit and stir just until heated through. Set aside and keep warm.

5. Cut and discard the strings from the pork. Slice and arrange on a serving platter. Spoon some of the sauce over the top and divide the rest and the remaining fruit into equal portions. Serve hot.

Wine Pairing(s)

Moselland Cat Bottle

Willi Schaefer 'Graacher Himmelreich' Riesling Auslese

Theodor Nicholas Piesporter Michelsberg

Vereinigte Hospitien Scharzhofberger Riesling Kabinett

Vintellect Shiraz

Dr. Heidemanns-Bergweiler Riesling Spätlese 'Bernkastel alte Badstube am Doctorberg'

Dr. Fischer Riesling Kabinett Ockfener Bockstein

Egon Müller-Scharzhof Scharzhofberger Kabinett

Ben Glaetzer 'Amon-Ra' Shiraz

Tyrrell 'Lost Block' Chardonnay