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!
PORK LOIN WITH PRUNES (easy recipe)Print This
- 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
- 2 cloves
- 3 juniper berries
- a pinch of cinnamon
With a sharp knife, clean the pork from any excess fat 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, in order to be able then to stuff the pork 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.
Rub 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, warm up and lay out l & #8217; 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. Do fade l & #8217; alcohol, combine 100 milliliters of hot water or broth, the 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 aside: the aluminum will keep the hot well and the fibers will relax making it softer.
Delete from the sauce bay leaf, 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!