A rack of pork resembles humble pork chops still on the bone. We’ve stuffed this fancy-looking roast with moist prunes and a little Stilton, then doused it with port to create a rich glaze and a fabulous pan sauce.
The pan juices, laced with port, are too good to waste. To make a sauce, pour prunes and pan juices into a medium-size saucepan. Bring to a boil over high heat, stirring occasionally. In a small bowl, stir 1 tsp (5 mL) cornstarch with 1 tsp (5 mL) water until dissolved. Add to prune mixture and stir until sauce thickens, 1 to 2 more minutes. Makes about 1-1/2 cups (375 mL) sauce.