The Douro region is famous for its tasty veal and black pork raised on its dry, hilly terrain. Wherever I travelled down the valley, I was served a roast veal or pork loin with roasted potatoes, sliced potatoes with onions baked in a generous amount of olive oil, or thinly sliced fried potatoes. The roast I was served on the stunning terraced garden of the Quinta das Carvalhas was studded with prunes.

This recipe makes 8 serving(s)

Ingredients

• 8 pitted prunes, halved
• 1/4 cup (60 mL) ruby port or tawny port
• 2 cloves garlic, minced
• 1-1/4 tsp (6 mL) salt
• 3 lb (1.4 kg) boneless pork loin centre roast
• 3/4 tsp (4 mL) paprika
• 1/4 cup (60 mL) extra-virgin olive oil

Preparation:

In bowl, mix together prunes, Port, garlic and 1/2 tsp (2 mL) of the sa< let stand for 1 hour.

Cut slits in pork evenly all over; insert prune half with clinging garlic in each slit. Place in roasting pan. Sprinkle with paprika and remaining salt. Mix prune juices with oil; spoon 3 tbsp (45 mL) over pork.

Roast in 325°F (160°C) oven, basting often with oil mixture and later with pan juices, until juices run clear when pork is pierced and just a hint of pink remains inside, or thermometer reads 160°F (71°C), 1 to 1-1/2 hours.

Reserving pan juices, transfer to serving platter; tent with foil and let stand for 10 minutes before thinly slicing. Mix carving juices with pan juices; spoon some over slices, serving remainder on the side.

Source: Canadian Living Magazine: March 2010