Loin of pork with prunes and Armagnac

Name: Loin of pork with prunes and Armagnac
Prep time: 1 h 30 min
Cook time: 1 h 5 min
Total time: 2 h 35 min
Yield: Serves 4-6
Ingredients: 225 ml (7¼ fl oz) cream; 1½ tablespoons finely chopped fresh sage; 1½ tablespoons finely chopped fresh parsley; 2 large French shallots, chopped; 35 g (1¼ oz) unsalted butter; 500 ml (16 fl oz) chicken stock; 15 g (½ oz) unsalted butter; 2 teaspoons oil; 60 g (2 oz) pitted prunes; 1½ tablespoons Armagnac; 1.5 kg (3 lb) boned loin of pork, with a long rib flap if possible

Preparation info

Serves
4-6

Difficulty
Complex
Ready in
3 hr

Appears in

Christmas

By Le Cordon Bleu

Published 1999

About

This recipe for roast pork has a strong Christmas flavour to it, with a stuffing of sweet prunes and French brandy. Loin of pork is a cut that is easy to carve into neat slices.

Ingredients

60 g (2 oz) pitted prunes
1½ tablespoons Armagnac

Main course
Christmas
December
Winter
Gluten-free

Method

Put the prunes in a bowl and pour in the Armagnac. Cover and soak for at least 1 hour.
Preheat the oven to moderately hot 200°C (400°F/Gas 6). Remove the skin and excess sinew from the pork, leaving a thin layer of fat. Open the loin out and on the sid