Roast Pork with Dried Plums
INGREDIENTS
-
1/2 cup dried pitted plums
-
1/2 cup dark raisins
-
1 tsp sugar
-
1 cup hot water
-
1 small onion
-
1 carrot
-
2 Tbsp butter
-
1 boneless pork loin roast (2.5 lb)
-
1 Tbsp balsamic vinegar
-
1/2 tsp dried thyme
-
1/2 tsp salt
-
1/4 tsp freshly ground pepper
-
1/2 cup chicken stock/broth
-
3 Tbsp heavy cream
INSTRUCTIONS
- Put dried plums in a small bowl
- Add raisins, sprinkle on sugar, and add hot water. Soak for 30+ min.
- Peal and chop the onion and measure 1/2 cup.
- Wash and chop the carrot and measure 1/2 cup.
- Preheat oven to 375F.
- In a roasting pan large enough to hold all the ingredients, melt the butter on medium-low heat.
- When the butter begins to bubble, add the roast and turn it to brown on all sides. A sturdy pair of tongs works well for this. After the roast has browned, remove it to a clean plate.
- Add the onion, carrot, and balsamic vinegar to the roasting pan and cook for 2-3 minutes.
- Return the roast to the pan on top of the vegetables. Add the dried fruit mixture with the soaking liquid, thyme, salt, and pepper.
- Place the roasting pan on the middle rack of hte oven and roast the pork uncovered for 1.5 hours. Every 1/2 hour, base the roast with the liquid in the bottom of the pan.
- After 1.5 hours, the roast should be very tender and a meat thermometer placed in the center of the roast should read 165-170F. Remove the pork to a warm serving platter and loosely cover with foil.
- Place the roasting pan on the stovetop on medium-low heat and add the chicken stock. Bring to a simmer and cook for 2-4 minutes, skimming off and discarding any fat on the surface.
- Add the cream and cook for 2-3 minutes, but do not boil.
- Slice the roast into serving pieces and place on the platter, surrounded with the vegetables and fruit.
- Pour the finished sauce from the roasting pan into a separate serving bowl and pass it at the table.