• 5 lbs. boneless pork loin
  • 1/4 lb. sun dried prunes
  • 1/2 cup Madeira wine
  • 2 teaspoons chopped garlic
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 Tablespoons butter


  • Season pork loin with salt, pepper and chopped garlic. Let it marinate in the refrigerator overnight.
  • Heat oven to 350 degrees.
  • Roast pork in oven about 90 minutes, until internal temperature is 150 degrees.
  • Remove from oven and let meat rest on a platter while sauce is made.
  • Deglaze the roasting pan with Madeira wine and prunes.
  • Cook over medium low heat until wine volume is reduced by one quarter.
  • Blend in butter and remove from heat. Sliced pork and top with prunes and wine sauce.
Petit Verdot, Napa Valley
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