3 pounds Boneless Pork Loin (I used a Rib End Roast)
18 Prunes
1 1/2 cups beef broth
1/2 cup Dijon mustard
2/3 cups dark brown sugar
2 tablespoons canola oil
2/3 cups bourbon whiskey
Salt and pepper to taste
Bouquet garni of thyme, sage and parsley
1/2 teaspoon cornstarch
Preheat the oven to 350 degrees F.
Dry the meat. Put the prunes in a bowl to steep in 1 cup beef broth.
Paint the meat with the mustard; then roll it in the brown sugar.
Heat the oil in a heavy ovenproof cooking pot and brown the meat in it, turning it when one side is colored so that it brown evenly (10 to 15 minutes). The sugar will caramelize; watch carefully to see that it does not burn.
Pour most of whiskey over the meat. Save about 1/4 cup. Set it aflame. When the flame goes out, pour in remaining 1/2 cup beef stock. Cover the pot and place in the preheated oven. Braise for 30 minutes. Turn the meat over, season with the salt and pepper, add the bouquet garni and the prunes with their liquid. Return to oven and continue to bake for another 30 to 45 minutes.
Remove the meat to a warm platter, strain the cooking liquid. Return the liquid to the pot, set over heat, and bring the sauce to a boil, adding the remaining whiskey and stirring to dislodge the sediments. Mix the cornstarch with a little water and add to the sauce. Stir to combine and thicken. Serve the sauce with the meat.