Pork loin with Agen prunes


5 people

Cooking : 1 minutes
Ingredients :
1 x 900g pork loin
1 carrot, 1 onion, chopped
1 tablespoon of oil
200ml of dry white wine
1 tablespoon of cream
500g of Agen “large” prunes
Pepper, salt
Preparation
Place the pork loin in a deep, ovenproof dish, season it and drizzle with oil. Roast in a very hot oven (gas mark 9-10). Turn the meat regularly. Once it has browned, add the carrot and chopped onion. Cook for one and a quarter hours in a hot oven (gas mark 7). During this time, put 500g of prunes (pitted and softened in warm water) into a saucepan. Cover with dry white wine and a little water. Add salt, and cook for a quarter of an hour over a low heat with the lid on. Add the prunes and their juice to the meat once it has cooked for an hour and a quarter. Cook for a further 15 minutes and place in on a warm serving dish. Strain the cooking juices and reduce by half over a high heat, add a spoon of cream and pour over the loin. Serve hot.