Preparation time: 15 minutes Cooking time: 1 hour 45
Ingredients for 6 persons: 1 kg 500
pork roast, preferably in the spine, 400 g of prunes of Agen, 100 g bacon, diced, 20 small onions, 1 clove garlic, 1 bunch garni (thyme, bay), some peppercorns, 100 g of butter, 2 tablespoons peanut oil, 75 cl of wine from Burgundy, 5 cl de marc de Bourgogne (otherwise, brandy), salt and pepper.
Using a sharp knife, make a slit in center of roast, insert pitted prunes and bacon. Garnish, similarly, the interior of the roast on its entire length. Salt and pepper the outside of the roast and sprinkle with thyme leaves. Fry in Dutch oven for ten minutes over high heat in a mixture of oil and butter until golden brown. Then add small onions and brown for three minutes. Remove the roast and onions to the casserole and set aside. Deglaze pan with marc de Bourgogne. Put the roast and trim, add the garlic, bouquet garni and peppercorns. Moisten half the height of Burgundy. Simmer half past one, over medium heat, turning twice. Adjust seasoning and add half cooked then garnish, the rest of prunes. Remove the bouquet garni and the clove of garlic before serving. Arrange the roast on a platter, surrounded prunes. Reduce the sauce if necessary, and top-in, part of the roast, and serve the rest on the side.
Serve this dish, apple potatoes in their jackets or plain rice.
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