Instructions: To make rub: Combine all herbs and spices in a small bowl and rub generously all over the meat.

Preheat oven to 325 degrees. Heat oil over high heat in a heavy casserole or Dutch oven just large enough to hold pork. Brown meat on all sides, 7 to 8 minutes. Remove it and set aside. Pour off all but about 1 tablespoon of fat from pot and add pearl onions, leeks and carrots. Lower the heat to medium, cover the pot, and cook until vegetables have softened, about 5 minutes.

Pour in port and stock, and scrape up any browned bits from bottom of pot.

Add prunes, optional brandy and bay leaves, and bring to a boil. Put pork back

In and spoon some of the prunes and vegetables over the top. Cover pot with foil and fit lid on tightly.

Place pot in middle of oven and cook for about 1 1/2 hours, or until pork is quite tender and registers 160-165 degrees on an instant-read meat thermometer.

Remove pork from pot and cover loosely to keep warm. The final temperature of meat after resting for 10 minutes or so may read 170-175 degrees.

Skim off any fat from cooking juices. Remove 6 of the prunes and puree them

In a food processor or blender. Stir puree back into sauce to thicken it. Remove bay leaves and taste sauce for salt and pepper. Remove strings from pork if necessary and carve into 1/2 inch-thick slices. Serve with sauce and prunes and vegetables.

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