jophan's Port and PrunesRecipe for MartianIceQueen

jophan found this online for MartianIceQueen. Thanks, jophan! This recipe is from Food & Wine, and there was a comment in the instructions that it's the perfect recipe for a clay cooker.

• 1 package pitted prunes
• 1 bottle port
• 2 pork filets -- butterflied
• 1/2 pound chorizo
• 1 onion, minced
• 2 stalks celery, minced
• 2 carrots -- grated
• 2 cloves garlic -- minced
• 1 cup bread crumbs
• Salt & Pepper
• Juice of one small lemon
• 1 egg

Soak prunes in port wine for at least 12 hours.

Pound pork filets until thin. Salt and pepper lightly.

Saute chorizo, onions, celery, carrots and garlic until vegies and chorizo are soft. You might want to drain the fat from the chorizo.

Combine bread crumbs, egg and lemon juice and incorporate vegie/chorizo mixture.

Lay pork filets on a work surface and spread out stuffing mixture. Roll and tie.

Cover rolled pork filets with port and prunes. Place in clay cooker (which has been soaked in cold water for 30 minutes) in cold oven and set temp at 500. Bake for one hour. (You can also cook it in a regular roasting pan with a cover.)

Check at 30 minutes, you may need to add water. Baste pork periodically to give it a golden brown color.

Slice into 1 inch pieces and serve with port sauce and prunes.