Prune Stuffed Loin of Pork

Ingredients: One Pork loin Salt/Pepper to taste 1/2 cup fresh or dried prunes 1/2 cup good white wine 2 tbsp olive oil 3 tbsp butter 1/2 an onion thinly sliced 1 apple 1/4 cup Veal Stock (recipe below) (Veal Stock substitute � Chicken bullion) 1/2 Cup cream     VEAL STOCK Makes about 1.2lt/2pts Ingredients: 2.5kg/51.5lb veal marrowbones 1 pigs foot 25g/1oz tomato puree approximately 4.5lt/8pts water 2 carrots, chopped 2 onions, chopped 2 small leeks, chopped 4 sticks celery, chopped 55g/2oz mushrooms, chopped 3 medium tomatoes, chopped 1 head garlic, chopped 1 sprig fresh thyme 1 sprig fresh rosemary 1 bay leaf 1 tbsp black peppercorns Methods: Pre-heat the oven to 230°C/450°F/Gas 8. Brown bones in a roasting tray in the oven be sure to turn from time to time. When lightly browned dot the tomato puree over them and continue browning for additional 10 minutes. Drain the bones of any fat and transfer them to a large saucepan, then add the water and bring to the boil. Once the stock comes to the boil, lower the heat and skim, a lot of fat and scum that will have risen to the surface. Simmer, skimming as necessary for approximately 4 to 5 hours. Add vegetables. Simmer for another hour then add the herbs. Continue to simmer for another 3 hours. Strain off the stock through a cheese cloth. Reduce to 1.2lt/2pts.     PORK LOIN Methods: Soak prunes in white wine for 2-3 hours. (Note: Keep any trimmings removed from the pork loin for the sauce.) Cut an incision into the pork loin to create a pocket inside the meat. Do not cut all the way through, the pork needs to be able to open like a pocket but left closed on the ends. Season the loin very generously with salt and pepper on the inside of the opening. Place the prunes inside the pork loins right down the inside of the cut or spine of the opening in single file formation. Shake off any excess wine. Now the pork by rolling it over, making sure that the prunes are tightly enclosed inside. Using a few pieces of string, tie the rolled pork loin together to close the incision and hold the prunes in place. Using a pan on medium/high heat with a little bit of olive oil, sear the outside of the pork evenly, rolling it over until it is a nice golden brown all over. Add a little bit of butter to the pork (about a teaspoon). This will help add to the coloring but, not too much as it might burn. Once the outside is seared nicely, place it in a preheated 375 degree oven for 10 to 15 in (depending on the size of the meat). Remove it from the oven and let it settle for about five minutes so it doesnít fall apart when you slice it. CAFÉ AU LAIT (coffee colored) SAUCE Using the same hot pan that the pork was seared in, pour out any excess fat and add 1/4 cup of wine and the pork trimmings. Place on medium heat. This will deglaze and remove any sediment from the pan but retain the pork flavor. Cook until reduced by 1/2. Add about 1/4 cup of the veal or chicken stock. Stir the sauce continuously to prevent burning. Once the stock has heated up, add 1/2 cup of cream to give it the coffee color. Continue to stir the sauce. WINE INFUSED ONIONS Chop the onion into very thin slices. Sauté the onion slices on medium/high heat, adding a little bit of butter (about a tablespoon), tossing the onions over repeatedly to avoid burning. You just want to soften them. Add 1/4 cup of the white wine and cook until reduced by 1/2. Make sure to stir and toss the onions as they cook. APPLES Cut the apple into quarters, leave the skin but remove the core. Place the apple pieces (skin side up) into a pan at medium heat with about a tablespoon of butter. Keep the apples moving around in the butter because you only want to 3/4 cook them. Over cooking them will cause them to disintegrate. Add a pinch of salt and pepper. TO PLATE Carefully cut the pork into slices, keeping the prunes inside the middle of the slice. Place the wine-flavored onions in the middle of the plate. Put the slices of pork on top, stacking around the onions. Take the 3/4-cooked apple pieces and place in between the pieces of pork on the plate. Add the "café au lait" sauce lightly. Not too heavily as this is a very rich sauce.