Roasted Pork Loin with Prunes, Apples and Fennel

Bourbon-soaked prunes bring unexpected character to this roasted pork loin. The softened dried fruit is tucked into the pork before it goes into the oven alongside sage, garlic, apples and fennel. As the meat cooks, the fruit filling becomes rich and concentrated, while the apples and fennel soften. A reduced pan sauce captures the flavors left behind in the Dutch oven, drawing out the savory and aromatic notes of the roast.

1/2 pound prunes, pitted

1/2 cup bourbon

3 pounds boneless pork loin roast

10-12 fresh sage leaves

Salt and freshly ground black pepper, to taste

2 tablespoons extra virgin olive oil

1/2 cup carrot, finely diced

1/2 cup celery, finely diced

1/2 cup onion, roughly chopped

4 cloves garlic, peeled and crushed

2 large fennel bulbs, cores removed and cut into wedges (save fronds for garnish)

2 Granny Smith apples, cored and cut into wedges

2 1/2 cups low-sodium chicken broth or stock

In a small bowl, soak the prunes in bourbon for 1 hour.

Preheat the oven to 425° F.

Using a sharp knife, cut a 1-inch-deep pocket along the entire length of the roast, around the top. Drain the prunes, reserving four prunes and the soaking liquid. Stuff the remaining soaked prunes into the pocket. Fold the flap of meat over the opening and tie the roast securely with kitchen twine at 2-inch intervals. Tuck the sage leaves under the twine. Season the roast generously with salt and pepper, then rub with the olive oil.

Place the roast in a 5 qt. Dutch oven and roast for 15 minutes. Reduce the oven temperature to 400°F. Scatter the carrots, celery, onion and garlic around the roast and cook for 15 minutes longer. Add the reserved prunes and soaking liquid, apples, fennel and stock to the Dutch oven. Continue cooking, basting the roast occasionally with the pan juices, until a meat thermometer inserted into the thickest part of the roast registers 155°F, 30 to 40 minutes.

Transfer the roast, prunes, fennel and apples to a platter. Strain the liquid through a sieve, pressing on the vegetables to extract as much liquid as possible. Skim the fat from the surface of the sauce.

Return the strained sauce to the Dutch oven and simmer until thick enough to lightly coat a spoon. Season to taste. Slice the pork loin and serve with the sauce.