Roast pork with prunes
A pork joint simmered in white wine with onion and prunes.
Active time25 min
Cooking1 h 15 min
Total1 h 45 minResting : 10 min
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Ingredients
- 100 g onions
- 1 kg pork roasting joint
- 200 ml water
- 20 ml olive oil
- 150 g pitted prunes
- 250 ml dry white wine
Preparation
Peel and thinly slice the onion. Heat the oil in a casserole dish and brown the joint on all sides for 8 minutes.
100 g onions1 kg pork roasting joint20 ml olive oil- knife
- casserole dish
Add the onion and cook for 5 minutes. Add the wine, water and prunes. Cover and simmer for 60 minutes over a low heat, turning the joint halfway through. Continue cooking until the pork is cooked through to the centre. Check with a food thermometer that the centre reaches at least 63 °C.
200 ml water150 g pitted prunes250 ml dry white wine- casserole dish
- food thermometer
Place the joint on a board, cover and leave to rest for 10 minutes. Meanwhile, reduce the sauce, uncovered, then slice the joint and spoon the sauce over it.
- chopping board
- knife
Allergens
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration