Instructions: Garnish: Finely chopped Italian parsley or minced chives

Notes: Creme frache is a thick, tangy cream with the consistency of sour cream. It doesnt curdle when heated, so it is perfect for adding to sauces. It is sold in the dairy case of some supermarkets; you can make it at home by combining 1 cup heavy whipping cream and 2 tablespoons buttermilk in a glass jar. Leave the lid partially open and allow mixture to sit at room temperature about 36 hours, until thickened. Refrigerate up to 1 week.

A degreasing pitcher (used in Step 5) is a small pitcher that has a spout at the bottom of the container. After juices sit a minute or 2 in the pitcher, the fat rises to the top. The juices can then be poured out of the bottom spout; pour only until the fat reaches the spout, and the fat will remain in the pitcher. They are sold at cookware shops and some department stores. If you dont have one, place the juices in a bowl; allow it to sit a minute or two, then use a spoon to skim off fat.

Preparation: Soak prunes in wine 3 hours or overnight. Fifteen minutes before roasting meat, preheat oven to 325 degrees.

Place wine and prunes in small, non-aluminum saucepan on high heat. Bring to boil; immediately reduce heat to low and simmer 10 minutes; set aside.

Season pork with salt, pepper and thyme. In large, flameproof casserole, heat oil on medium-high heat. Add pork and brown on all sides, about 10 minutes, adjusting heat to prevent scorching. Transfer pork to plate; drain all but 1 tablespoon fat from casserole.

Add butter to casserole and melt over medium-high heat. Add onion, celery and carrot; cook, stirring frequently, until golden, about 5 minutes.

Strain prunes and their soaking liquid over casserole; deglaze pan over medium heat (scraping up any brown bits in pan). Return pork to casserole. Cover and bake in preheated oven about 45 minutes or until internal temperature of pork is 145 degrees.

Transfer pork to platter or cutting board; cover with aluminum foil while finishing sauce. You can make sauce immediately, or pork can sit 15 minutes, covered.

Strain cooking liquid through sieve set over degreasing pitcher (see cooks notes) or small bowl, pressing down on vegetables to extract as much liquid as possible. Reserve vegetables. Degrease strained liquid. Return liquid to casserole, stir in brandy, if using, and boil over medium-high heat until dark brown and reduced to about 3/4 cup, 2 to 3 minutes. Whisk in creme frache and reserved vegetables. Return to boil, then remove from heat. Stir in accumulated juices from pork roast.

Using blender or food processor fitted with metal blade (easier because opening is bigger), carefully puree hot mixture, in 3 batches, until smooth.

Transfer sauce to small saucepan and stir in reserved prunes. Season with salt and pepper. Cook over low heat, stirring, until heated through.

Presentation: Slice pork. Serve topped with sauce and sprinkled with parsley or chives.

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