Roast Loin of Pork with Mrs. Kostyra
This savory pork dish has always been one of Mrs. Kostyra’s favorites to prepare and—since her childhood in Nutley, New Jersey—one of Martha’s favorites to eat. Surprisingly easy to make, the recipe features a rich reduction sauce flavored with marjoram, onions, and prunes.
Roast Loin of Pork
Serves 8 to 10
1 boneless pork loin (4 to 5 pounds), tied
4 cloves garlic, sliced
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon sugar
1/2 teaspoon dried marjoram
2 tablespoons all-purpose flour
3 tablespoons vegetable oil
2 medium onions
1 1/2 cups water, plus more for prunes
2 cups prunes
1. Make incisions in the pork every 2 to 3 inches, and insert garlic slices. In a small bowl, combine salt, pepper, sugar, and marjoram, and coat the pork evenly with the mixture. Cover with plastic wrap, and let stand at room temperature for 1 hour.
2. Preheat oven to 375°. Sprinkle flour over the pork to lightly coat. Shake to remove any excess flour. In a large skillet, heat oil over medium-high heat. Add pork, and brown on all sides. Transfer pork to a large roasting pan. Grate onions over the pork. Add 1 1/2 cups water to roasting pan, and roast, covered, for 1 hour, basting occasionally.
3. In a medium bowl, soak prunes in enough cold water to cover, for 15 minutes. Drain, and add to roasting pan. If necessary, add a little water to roasting pan to prevent pork loin from sticking. Cover, reduce heat to 325°, and roast until temperature of pork loin reaches 140° on an instant-read thermometer, 15 to 30 minutes.
4. Remove pork loin from roasting pan, and let rest for 10 minutes. Place roasting pan on stove, heat over medium-high heat, and cook pan juices until reduced and thickened enough to coat the back of a wooden spoon.
5. Slice pork, arrange on a serving platter, and serve with sauce.