Clay Cooker - French Roast Pork with Prunes

[Olga Drozd]

Clay Cooker -  French Roast Pork with Prunes

From the southwest of France comes this idea for pork roasted with prunes and savory vegetables, served with a port flavored creamy sauce.  Attractive and simple, it makes a good company dinner.

1 pork loin roast (3 1/2 to 4 pounds) or (1600 to 1800 g)
Salt
Ground ginger
White pepper
1 large onion, finely chopped
1 large carrot, pared, finely chopped
1/2 cup port wine (125 mL)
15 to 20 pitted prunes
1/4 cup whipping cream (60 mL)

Soak top and bottom of 3 1/4 quart (3.24 L) clay cooker in water about 15 minutes; drain.

Place roast, fat side up, in cooker.  Sprinkle with salt, ginger and pepper.  Combine onion and carrot; surround roast with onion mixture.  Pour wine over meat and vegetables.  Insert meat thermometer in thickest part of roast.

Place covered cooker in COLD oven.  Set oven at 425º F.(220ºC).  Bake 1 hour.  Add prunes to cooker.  Bake covered until thermometer registers 170º F.  (77ºC), 30 to 45 minutes.

Remove roast to warm serving platter; using slotted spoon, place vegetables and prunes around roast; keep warm.  Skim and discard fat from cooking liquid; pour cooking liquid into skillet.  Stir in cream.  Heat to boiling; cook, stirring occasionally, until slightly thickened.

Carve roast between bones; spoon sauce over meat, prunes and vegetables.  Makes 8 to 10 servings.