Recipe Type: Blender, Brandy, Christmas, Cinnamon, Fruit, Marinate, Pork, Pork Tenderloin, Prune, Red Wine, Roast, Spice, Winter
Ingredients: 1 1/2 cups pitted prunes (about 10 ounces), 1 6-pound center-cut pork rib roast with 8 to 10 bones, 1 teaspoon ground cardamom, 1 teaspoon salt, 1/2 cup brandy, 1/2 cup dry red wine, 1/2 cup olive oil, 1/2 cup red currant jelly,1/2 navel orange, peeled, cut into pieces, 1/2 teaspoon whole black peppercorns, 12 cardamom pods, 12 juniper berries, 2 cups dry red wine, 3 bay leaves, 3 cinnamon sticks, 3 cinnamon sticks, broken into pieces, 3 tablespoons olive oil, 3 whole cloves, 3/4 cup prune juice
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This information is per serving.
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