Roast pork with prunes. Pig and fruit are a classic combination and tested as always and I love the pork with Apples or with grapes or with the chestnuts, but it's been a while’ I wanted to try to approach it prunes, in anticipation of the holiday season, to prepare an alternative roast, tasty but easy to do. I paired with simple boiled potatoes and then grilled with olive oil and Fleur de Sel, but you may also consider one or two side dishes more challenging to make it a most important dish, maybe even suitable for a Christmas lunch.
I assure you that the roast sauce, made with dried plums and vegetable soup, It's really amazing: It tastes sweet and sour, slightly sour and soft, and if you can cook the meat to the perfect cooking point, rosy and juicy, This will be a dish that you repeat over and over again. I'm already the third time and I haven't quite. If you prefer, You can prepare this dish using a fillet of veal, following the same procedure. Is, since I am a great admirer of the pig, I suggest you also look at all my RECIPES WITH PORK, as the traditional PORK LOIN WITH MILK (even on my YouTube channel VIDEORECIPE). Have a good day!
1 kilo of pork loin
250 grams of pitted prunes
a golden onion
salt and pepper, to taste
Fresh Rosemary, to taste
extra virgin olive oil, to taste
a little flour
300 milliliters of white wine
2 Bay leaves
3 juniper berries
a pinch of cinnamon
With a sharp knife, clean the arista from any excess fatty parts. Cut one end with a knife, to pierce the meat along the length. Then thread the hole in a wooden spoon by the handle, and widen it by turning slowly, so that you can then stuff the arista with prunes. Insert into the hole plums, one after the other, pushing down with the handle of the spoon to fill all available space. Obviously you will not use all the plums, set aside because it will serve you for the sauce.
Massage the entire surface of the meat with salt and pepper, then sprinkle with a little flour. Tie with kitchen Twine and tuck between the string and the meat a sprig of fresh rosemary.
Cover the bottom of a pan with extra virgin olive oil, heat and arrange the arista rosolandola over medium heat from all sides, until evenly golden brown. Have the patience to turn it frequently and browned on all sides because the crust that forms on the surface is essential to get a good roast.
When the meat is golden, remove from the Pan and set it aside. In a Pan fry the onions coarsely until slightly wilted, then add 6-7 prunes. Add the meat and white wine. Deglaze alcohol, combine 100 milliliters of hot water or broth, laurel, The cloves, the almond and cinnamon. Cook the meat covered for about 40 minutes: I will suggest you use a cooking thermometer to be sure that your pork arrives at 55 degrees to the heart, so be sure to get a soft flesh, juicy, rosy at heart. It will take about 40 minutes.
Remove kitchen Twine, wrap the meat in aluminum foil and set it aside: aluminum will keep it warm and the fibers will relax making it softer.
Remove the bay from the sauce, cloves and juniper berries, then mix all together and pass the sauce chinoise to obtain a smooth and glossy sauce. Adjust if necessary with salt and pepper. Keep the sauce warm until ready to serve.
Slice the meat into slices not too thin, lay them on a platter and sprinkle with the well-hot sauce. I recommend to accompany this roast pork with prunes with boiled potatoes, cut in half, greasy extra virgin olive oil, grilled on a hot plate and sprinkled with salt flower. I just have nothing else to say except good appetite!