RecipeMuncher

Pigs, prunes and potatoes. Not very inspiring. But Longe de Porc aux Pruneaux (Roast Pork Loin with Prunes) is tasty…if you like prunes. First, you butterfly the pork so that you can shimmy all the prunes in the middle. Then you tie up (and curse while tying) the pork with butcher’s twine to keep the prunes in place. After searing the pork with the carrots and onions, you roast it in the oven. Meanwhile, you steep the prunes in Ceylon tea. {I bet you could steep them in all sorts of flav (...)