Yields:

10 Servings

• 2oz Olive oil
• 1 lb Onion, julienne
• 4ea Garlic cloves
• 1/3 tsp Salt
• TT Black pepper
• 7oz Pitted prunes
• 4oz Cognac
• 1-2lb Boneless center cut pork loin roast Bouquet Garni
• 5ea Fresh parsley stems
• 1ea Thyme sprigs
• 1 Bay leaf
• 3ea Black peppercorns
• 1ea Whole cloves
• 2.5oz Dijon mustard
• 2.5oz Light brown sugar
• 4oz Dry white wine
• 4 oz Fond blanc
• 2 tbsp Red-wine vinegar

PREPARATION:

1. Preheat oven at 350 degrees F
2. Simmer pitted prunes and Cognac for 5 minutes.
3. Remove prunes; reserve liquid.
4. Butterfly pork loin, truss, season with salt and pepper.
5. In a rondeau, sear pork on all sides.
6. Remove pork from rondeau; set aside.
7. Sauté onion and garlic.
8. While onions and garlic are sautéing, brush pork loin with Dijon mustard and coat with brown sugar.
9. Deglaze pan with white wine and reserved cognac, bring to a simmer.
10. Add white stock.
11. Prepare bouquet garni; add to rondeau with pork loin.
12. Bring to a simmer.
13. Cover, seal and transfer to oven; braise for 30 minutes or until internal temperature reaches 150 degrees F.
14. Remove from oven and rest.
15. Depouillage.
16. Add red wine vinegar.
17. Season to taste.