Serves: 8
Total Calories: 701

5 pounds boned loin of pork (center cut)
salt
black pepper Freshly ground
3 tablespoons butter
3 tablespoons vegetable oil
3/4 cup white wine
3/4 cup cream (whipping cream)
1 tablespoon red currant jelly
16 pitted prunes prunes

Preheat oven to 350°. Season outside of pork with salt and pepper. Place butter and oil in an oven proof casserole or roaster just large enough to hold the roast, and place over moderate heat. When the foam subsides add the loin turning to brown all sides. After the loin has browned remove all the fat from the pan with a bulb baster or a large spoon. Pour in the wine and cream, stir and bring to a simmer on top of the stove. Cover the pan and cook in the center of the oven for 1 1/2 hours or until the meat is completely done. (185° on meat thermometer for pork).

Remove loin and let rest on a heated platter. Skim the fat from the liquid in the pan and bring the liquid to a boil. Reduce to 1 cup, then stir in the jelly. Simmer until sauce is smooth. Taste for seasoning and serve in heated sauceboat with the pork. Serve the pork garnished with cooked prunes and parsley.

Nutritional Facts:

Serves: 8
Total Calories: 701
Calories from Fat: 417

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