| Prep: 30 mins | Cook: 1 hr 30 mins – 2 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 480 | 23g | 6g | 29g |
| sugars | fibre | protein | salt |
| 18g | 2g | 45g | 0.5g |
Nothing comforts the soul quite like a hearty roast on a Sunday. One of my favorites, that I am delighted to share with you, is the Roast Pork with Prunes. Inspired by my deep love for blending different flavors, this recipe is a delightful combination of succulent pork and sweet prunes, beautifully paired with a medley of aromatic herbs and spices. The result is a dish that is at once deeply comforting and surprising.
Beyond Traditional Boundaries
While the use of fruit in savory recipes might be uncommon, it is not unheard of, especially in certain Southern and European cuisines. The sweetness of the prunes complements the savory tones of this Roast Pork and provides beneficial antioxidants and fibers.
Culinary Symphony
The beauty of this recipe lies in its simplicity, rendering it a perfect choice for a family feast or a relaxed weekend. Filled with ingredients like olive oil, garlic, onion, and a blend of fresh thyme and rosemary, these elements work together to create a vibrant culinary symphony.
Recipes like these remind me of many Southern dishes, such as the traditional Peach-glazed ham, or the Applesauce Pork Chops. These too, beautifully balance the savory with the sweet. If you wish to make this a full-fledged meal, consider pairing the Roast Pork with Prunes with something light and fresh, for instance, a crisp summer salad or farro risotto.
This Roast Pork with Prunes recipe is a testament to my belief that food is about exploring, pushing boundaries, and creating wonderful flavor fusions. It beautifully mirrors my Tex-Mex heritage by giving a nod to the conventional while also embracing the diverse cosmopolitan culinary trends. I hope this dish brings as much joy to your table as it has to mine!
What You’ll Need
- 3 lb boneless pork loin roast
- 20 whole prunes
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of grounded black pepper
- 2 cloves of garlic, minced
- 1 large onion, finely chopped
- 1 cup of red wine
- 1/2 cup of chicken broth
- 1 tablespoon of chopped fresh thyme
- 1 tablespoon of chopped fresh rosemary
Method
Step One
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
Step Two
Place the pork loin roast in a large baking dish. Now season the roast with salt and pepper.
Step Three
In a large skillet, heat your olive oil over medium heat. Add your minced garlic and chopped onion to the heated oil, and sauté until the onions become translucent, this usually takes about 5 minutes.
Step Four
Take your skillet off the heat, and stir in the prunes, red wine, chicken broth, chopped thyme and rosemary. Pour this mixture over the pork loin roast in your baking dish.
Step Five
Place your baking dish in the preheated oven, and roast the pork for about 2 hours – remember, a meat thermometer should read 145 degrees Fahrenheit. Spoon the prune and broth mixture over the roast several times during cooking to keep it moist.
Step Six
Once done, remove the baking dish from the oven, and allow the pork roast to rest for at least 10 minutes before carving it. This allows the meat to reabsorb the juices, making the roast even more tender and flavorful.
Step Seven
Serve the carved pork roast with the prunes and sauce from the baking dish. Enjoy your Roast Pork with Prunes!
