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Categories:Viewed: 67 - Published at: 3 months ago
Ingredients
- 1/2 cup brandy
- 1 cup (6 ounces) mixed dried, pitted fruit (for example, apples, prunes, apricots, pears)
- 2 teaspoons chopped sage leaves
- 1 1/2 teaspoons chopped thyme leaves
- Salt and freshly ground black pepper to taste
- 1 boneless 3 1/2-pound pork loin, trimmed
- 8 slices (about 1/4 pound) bacon
- 2 shallots, peeled and finely chopped
- 23 cup red wine
- 23 cup heavy cream
- 1 teaspoon Dijon mustard
Method
- In a small saucepan, warm, but do not boil, the brandy.
- Place the fruit in a small bowl, cover with the brandy and soak for 20 minutes.
- Drain, reserving the brandy, and coarsely chop the fruit.
- Return the fruit to the bowl and toss with 1 teaspoon of the sage and 1/2 teaspoon of the thyme and season it lightly with salt and pepper.
- Preheat the oven to 450 degrees.
- Place the pork on a work surface.
- Using a long, round metal or wooden skewer about 3/4-inch thick, pierce a channel through the center of the loin.
- Stuff the fruit into the channel, using the skewer to pack it in.
- Season the loin lightly with salt and pepper and drape the bacon slices over it.
- Use butcher's twine to tie the roast.
- Place the roast in a roasting pan fitted with a rack and roast for 15 minutes.
- Lower the heat to 350 degrees and continue to roast until the pork is cooked but, when poked with a knife, the juices at the center still run slightly pink, about 1 hour more.
- Transfer the roast to a serving platter and allow to rest, covered, for 15 minutes.
- Meanwhile, remove the rack and place the roasting pan on top of the stove over medium heat.
- Add the shallots to the pan juices and cook, stirring, until they are softened, about 3 minutes.
- Add the reserved brandy and the wine and simmer until reduced by half.
- Whisk in the cream and mustard and continue to simmer until slightly thickened.
- To serve, remove the twine from the roast, slice and serve with the cream sauce.
