Porc roti avec armagnac aux pruneau

Because of its great presentation combined with its ease to make and great taste the kitchen makes this dish for festive occasions when company comes.

¼ c pitted prunes
1 ½ tbsp Armagnac
3 lb loin of pork, de-boned
2 tsp oil
1 tbsp butter

Herb Sauce:
2 ½ tbsp butter
2 large shallots, chopped
2 c homemade free ranged chicken stock
1 c whipping cream
1 ½ tbsp fresh sage, finely chopped
1 ½ tbsp fresh parsley, finely chopped

Preheat oven to 400 deg

In a small bowl soak prunes in Armagnac for at least an hour.

Remove any skin or excess sinew from loin roast, leaving a thin layer of fat.
Spread out the loin, on the thicker side of the round muscle of meat cut a thin slit down the length of the meat half way deep through the meat. Remove the prunes from the Armagnac and gently push them evenly into the slit down the length of the meat. Reserve the remaining Armagnac. Close and roll back up and tie string 1” apart along loin to hold it together.

Heat the oil in fry pan, add butter and heat till frothy. Add the pork and fry over medium-high heat for 5-8 minutes or until browned all around. Transfer to a roasting pan and roast for 1-1 ¼ hrs.

Herb sauce:
Melt butter in a saucepan, add shallots and cook over low heat till soft and translucent. Add reserved Armagnac and cook uncovered till liquid is reduced to 1 tbsp. Pour in the stock and simmer 15-20 minutes or till reduced to ¼ c. stir in cream and simmer till sauce lightly coats the back of a spoon. Remove from heat, cover surface with plastic wrap and keep warm.

When pork is ready remove from roasting pan let rest on cutting board 5 minutes. Gently reheat sauce Do not allow to boil, add in fresh cut herbs and season with salt and pepper to taste.

Remove strings from loin and cut into slices and arrange on serving platter. Serve with herb sauce along side.