Pork Rib Roast with Wine-Poached Prunes

IN THE LOIRE VALLEY, the flavorful combination of pork and prunes is often seen in local restaurants, especially in and around the city of Tours. Usually served as a ragoût (stew), chunks of pork are cooked with the prunes in a sauce made with white wine and finished with a little heavy cream.

I have taken the components of a simple pork ragoût and rearranged them in an elegant main course for a dinner party. Instead of chunks of pork, prunes, and sauce all cooked toge