Roast Pork Loin With Armagnac-Prune Sauce

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Ingredients

1/2 cup Armagnac or brandy

18 large pitted prunes

10 garlic cloves, 6 peeled, 4 minced

2 teaspoons caraway seeds, crushed

Kosher salt

One 6 1/2-pound pork loin roast on the bone, rack of rib bones removed in one piece and reserved

Freshly ground pepper

6 cups water

1 tablespoon unsalted butter

3 tablespoons all-purpose flour

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