Roasted Pork Loin
1 6lb center cut pork rib roast w/ 8-10 bones
12 cardamom pods
12 juniper berries
½ orange peeled
½ c dry red wine
½ c olive oil
3 whole cloves
3 cinnamon sticks broken into pieces
3 bay leaves
1 t sea salt
½ t whole black peppercorns (eyeball)
1 t ground cardamom
3 T olive oil
2 c dry red wine
1 ½ c pitted prunes
¾ c prune juice
½ c brandy
3 cinnamon sticks
Combine all ingredients in a blender. Blend until finely ground. Place pork in 9X13 baker. Pour marinade over and coat pork. Marinade overnight or at least 12 hours.
Preheat oven to 350 degrees. Drain marinade from pork and pat dry. Sprinkle it generously with cardamom, salt and pepper. Heat oil in large dutch oven, add the pork and sear (brown each side). Add wine, prunes, brandy, cinnamon sticks and bay leaves. Put in oven uncovered and bake for 1 ½ hours. Transfer pork w prunes to platter. Tent with foil.
Strain juices in pan into a large measuring cup. Spoon off 4 T fat. Pour juice into small saucepan. Add cardamom remainder, add 2 T heavy cream or coconut milk. Simmer until sauce is thick. Spoon over meat.
This recipe is from a Bon Appetit or Gourmet magazine from the 1990's. I had rewritten it and put it on a 3X5 card, and am not sure where it originated. It is spectacular. Take the time to do it, have people you love come over to enjoy!
It has a few steps and is so worth the work!
Serve it with some scalloped potatoes and steamed green beans!