Prune Stuffed Pork Loin: Make the stuffing first: Soak 2 cups of prunes for an hour in warm, filtered (non-chlorinated) water with 1 t of vanilla extract. Then chop the prunes coarsely. Add 2 T finely minced garlic, 1 T finely chopped rosemary, 1 T salt and 1 T pepper. Take your loin (3 lbs minimum) and cut all the way through the center horizontally end to end, about 2 inches wide. Then take a wooden spoon and make the opening a little wider and more accessible. Then with your hands or a long handled spoon start stuffing the inside of the loin until you have used all of your stuffing. Tie two pieces of butcher’s twine end to end to keep the stuffing in. Salt and heavily pepper the outside of the loin. Brown the outside of the loin on all sides in a hot heavy pan, such as cast iron (our favorite of all time), a couple of minutes on all four sides. Then place it in an oven preheated at 400F for 15 minutes and then turn the heat down to 325F. If you have plenty of fat in the pan let it cook. If the pan looks dry add 1/2 cup of water. Let the loin cook 15 more minutes and then spread over the top 1 cup of orange marmalade (or any other sweet jam you like-cherry, blackberry, peach...). Then after 10 minutes start checking with a meat thermometer and when the center of the loin gets to 145F take the loin out and cover it with foil. If you like your meat more well done take the loin out at 155F. Pour the pan juices into a saucepan and reduce slightly by boiling for 2-3 minutes. If there is a lot of fat in the juices drain some of it off, but not all of it. For approximately every cup of juice add 1 t of balsamic vinegar. Remove the twine, slice the loin thinly, and pour the balsamic juice over each serving.
Serve with baked apples and sauteed spinach with orange-butter and toasted pinenuts. The Soif Ideal, La Dame and this l’Engarran rosé will all be delicious with this recipe. Enjoy with best friends!!