Makes 4 servings. Difficulty
12 pitted prunes 3/4 cup Marsala wine 1-1/2 Tablespoon olive oil One 2 pound pork loin roast Salt and freshly ground black pepper 1 shallot, minced 1/2 cup red wine 1 cup gf chicken stock 1 Tablespoon cold unsalted butter
See Tips section on prepping the prunes a day before roasting.
Preheat oven to 450°F.
In a large, heavy oven-safe roasting pan heat oil over medium-high heat. Season entire pork loin with salt and freshly ground black pepper. When oil is hot, add meat to pan and brown on all sides.
Transfer pan to oven and roast for about 30-40 minutes or until internal temperature of meat reaches 155°F. Set roast on a carving board and cover loosely with foil.
Discard fat accumulated in roasting pan. Set pan over medium-low heat, add shallots and red wine; simmer until wine is reduced by half, about 5 minutes. Increase heat to medium-high and add 1/2 cup of gf chicken stock; bring to a boil until mixture is reduced by half. Add prune soaking liquid and boil until reduced to 3/4 cup, about 5 minutes. Add prunes and remaining 1/4 cup chicken stock and simmer over low heat, stirring occasionally until somewhat thickened.
Carve pork loin into 1/4" slices. Pour any accumulated juices into sauce and stir in butter. Adjust seasonings to taste with salt and freshly ground black pepper. Serve sauce alongside pork.
One or two days ahead of making this dish, place the prunes in a non-reactive bowl and cover with Marsala; set aside at room temperature to plump.