Recipe

Boneless Loin Of Pork With Prunes Recipe

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Ingredients

1 Onion sliced
1/4 lb Feta cheese; crumbled
1/2 c Sundried tomatoes; packed in oil, sliced
1/2 c Water
1 1/2 c Beef broth
1 c Dry red wine
4 lb Boneless leg of lamb;
1/2 c Cured black olives; sliced
1 1/2 ts Crumbled dried rosemary
6 Cloves garlic; sliced thin lengthwise
1 tb Cornstarch dissolved in 2 tbsps cold water
3 tb Olive oil

Directions

Step #1 Spiced quinoa timbales Honey glazed baby carrots Pat the lamb dry, arrange it, boned side up, on a work surface, and Spice up it with salt & pepper.
Step #2 Rub with 2 tbsps of oil.
Step #3 Spread the lamb evenly with the olive-cheese-tomato mixture, leaving a 1-inch border around the edges.
Step #4 Beginning with a short side, roll it up jelly roll fashion, & tie it tightly with kitchen string.
Step #5 The rolled & tied roast may look ungainly, but it will improve in appearance when cooked.
Step #6 Transfer the lamb to a roasting pan & rub it all over with the remaining 1 tbsp of oil, 1 tsp rosemary & salt and pepper to taste.
Step #7 Roast the lamb in the middle of a preheated 325 degree oven for 30 mins, scatter the onion around it in the pan, & roast the lamb for 1 to 1 1/4 hrs more (a total of 20 mins per lb of boneless meat ) or until a meat thermometer registers 140 degrees for medium rare.
Step #8 Transfer the lamb to a cutting board and let it stand for 20 mins.
Step #9 While the lamb is standing, skim the fat from the pan drippings and set the roasting pan over moderately high heat.
Step #10 Add the wine, deglaze the pan, scraping up the brown bits, & boil the mixture until it is reduced by half.
Step #11 Strain the mixture through a fine sieve into a saucepan, add the broth, the remaining 1/2 tsp rosemary, the water, & any juices on the cutting board.
Step #12 Boil the mixture until it is reduced to about 2 c.
Step #13 Stir the cornstarch mixture, whisking, add it to the wine mixture, & let simmer the sauce for 2 mins.
Step #14 Spice up the sauce with salt & pepper & keep it warm.
Step #15 Discard the lamb strings.
Step #16 Slice & arrange on a heated platter.
Step #17 Surround with quinoa timbales & clusters of the carrots.
Step #18 Strain the sauce into a heated sauceboat & serve this with the lamb.
Step #19 Yield: 6 servings.
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