Rack Of Pork With Plums

Preparation:

Preparation: Ask the butcher to remove the base bone of the loin and bare the ribs. Then open the meat like a book and arrange a row of prunes along the joint. Roll up and tie with a few turns of white kitchen string passed between the ribs. Sprinkle with salt and pepper. Place the carré in a pan where you have heated the butter and oil. Bake in the oven at 200 degrees for about an hour and a quarter, wetting the meat with the sauce. Saute the chopped shallots in a pan with the butter, add the remaining diced prunes, brown and then flame with the brandy. Drain the meat. Remove the cooking liquid, pass it through a sieve and add it to the prunes. Remove the string, cut the loin into slices and serve with the sauce. Accompanying wines: Valpolicella “Superiore” DOC, Rosso Di Montalcino DOC, Squinzano Rosso DOC.