Roast Pork Loin With Armagnac Prune Sauce
Ingredients
- 1/2 cup Armagnac or brandy
- 18 large pitted prunes
- 10 garlic cloves, 6 peeled, 4 minced
- 2 teaspoons caraway seeds, crushed
- Kosher salt
- One 6 1/2-pound pork loin roast on the bone, rack of rib bones removed in one piece and reserved
- Freshly ground pepper
- 6 cups water
- 1 tablespoon unsalted butter
- 3 tablespoons all-purpose flour
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