Pork With Shallots And Prunes Recipes

PORK TENDERLOIN WITH SHALLOTS AND PRUNES

Steps:

• To brine the pork: Dissolve the salt and brown sugar in 2 cups cold water in a glass or stainless steel bowl large enough to hold the tenderloin. Add the allspice, peppercorns, bay leaves and thyme. Submerge the meat, cover and refrigerate at least 8 hours (overnight is better). Before cooking, remove the tenderloin, pat dry and bring to room temperature. Heat the oven to 400 degrees.
• To make the sauce and roast: Simmer the prunes in the red wine until slightly softened, about 5 minutes. Turn off the heat, stir in the ginger and orange zest, and steep for 10 minutes
• Heat the olive oil in a heavy stainless steel skillet over medium-high heat. Lightly brown the tenderloin, about 3 minutes per side. (Turn off heat and use the same pan to make the sauce.) Transfer the tenderloin to a small roasting pan. Roast uncovered for about 15 minutes, until an instant-read thermometer registers 140 degrees. Let rest for 10 minutes before slicing. (Residual heat will cause the meat to continue to cook a bit while resting.)
• To finish the sauce, melt the butter in the reserved skillet over medium heat. Add shallots and thyme, and season lightly with salt and pepper. Cook for about 5 minutes, until softened, stirring with a wooden spoon. Scrape up any browned bits to enrich the sauce. Add chicken broth, turn up the heat, and simmer 2 minutes. Stir in the prunes and wine, and simmer for another 2 minutes. Add the Madeira if using. Taste and correct the seasoning, then add the potato starch mixture and cook for another minute to thicken. Spoon sauce and prunes over the sliced tenderloin.

SLOW-COOKER PULLED PORK WITH FRIED SHALLOTS AND CHILES

Steps:

• For the pulled pork: Combine the pork, barbecue sauce, brown sugar, chili powder, chipotle powder, lager, 3 tablespoons vinegar, 2 teaspoons salt and the onions in a 6-quart slow cooker. Cook on high power for 6 hours.
• With a slotted spoon, transfer the pork to a cutting board and shred using two forks. Transfer to a bowl and add enough of the liquid from the slow cooker to generously moisten. Stir in the scallions and a splash of vinegar and season with salt to taste.
• For the fried shallots and chiles: Set a cooling rack over a baking sheet and set aside. Add enough oil to a medium saucepan to fill by 2 inches. Over medium heat, bring the oil to 340 degrees F. Meanwhile, put the egg whites in a medium bowl and whisk with a fork until frothy. In a separate bowl, combine the flour with the chili powder, cumin and some salt and pepper. In batches, add the chiles and shallots to the bowl of egg whites and toss to coat. Remove from the egg whites, allowing excess liquid to drain off, then place into the flour. Put the coated chiles and shallots onto the prepared cooling rack. Fry in batches until golden brown, about 2 minutes. Remove to a paper-towel-lined baking sheet and sprinkle with celery salt.
• Serve the pulled pork topped with fried shallots and chiles, or assemble into sandwiches:
• Add the pulled pork to 6 slices of bread, then top with fried chiles and shallots, pickles and the remaining 6 slices bread.

PORK WITH PRUNES

Steps:

• Preheat oven to 350°F.
• Pat chops dry and season with salt. Dredge in flour, shaking off excess. Heat oil in a 3 1/2- to 4-quart wide heavy pot over moderately high heat until hot but not smoking. Brown chops in batches, turning over once, about 5 minutes per batch. Transfer to a plate. Add shallot to pot and sauté until golden, 2 to 3 minutes. Add vinegar and boil, scraping up brown bits, until reduced by half. Stir in water, broth, and allspice and bring to a simmer. Return chops to pot with prunes. Braise, covered, in middle of oven until chops are very tender, about 45 minutes. Transfer to a platter using a slotted spoon. Boil sauce until reduced to 1 cup, about 20 minutes. Season with salt and pepper and pour over chops.

ROAST PORK WITH BROWN ALE AND PRUNES

Steps:

• Preheat oven to 325 degrees.
• In a small bowl, mix together shallots, carrots, cinnamon, and ginger until well combined. Set aside.
• Heat olive oil in a roasting pan over high heat. Add pork and cook, turning, until browned on all sides. Add the shallot mixture and transfer to oven; add 1 cup ale and cook for 30 minutes.
• Remove pork from oven; add prunes, apricots, and remaining cup of ale to roasting pan and return to oven. Roast for 30 minutes more.
• Transfer roast to a serving dish and place roasting pan over low heat. Add butter and cook, stirring, until melted and well combined. Pour sauce over pork and serve.

ROAST PORK WITH PRUNES

Steps:

• Simmer the prunes in one cup wine plus water to cover for 20 minutes, covered. Cool.
• Preheat oven to 375 degrees.
• Season the pork loin with salt and pepper. Stuff the prunes, thyme and garlic into the pork (you do not need to untie the roast, simply push the prunes inside the openings). Roast the pork on a rack in a covered roasting pan for about two-and-a-half hours, or until the meat is tender. Any leftover prunes can be placed in the bottom of the roasting pan after the meat has cooked for an hour.
• Remove the meat from the pan to a serving dish. Transfer the cooking juices and any loose prunes to a small saucepan. Skim off the excess fat and add the remaining wine and chicken stock. Bring to boil, season to taste and serve in a heated sauceboat.

COUNTRY FRENCH PORK WITH PRUNES AND APPLES

Steps:

• Mix flour, herbes de Provence, salt and pepper; rub over pork. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a 5- or 6-qt. slow cooker. Add onions, apple cider, beef stock and bay leaves., Cook, covered, on low 3 hours. Add apples and dried plums. Cook, covered, on low 1 to 1-1/2 hours longer or until apples and pork are tender. Remove roast, onions, apples and plums to a serving platter, discarding bay leaves; tent with foil. Let stand 15 minutes before slicing.

BRAISED PORK WITH PRUNES

Steps:

• Heat the olive oil in a flame-proof casserole pan and cook the pork, turning occasionally, until it is golden brown all over, about 10 mins. You need plenty of space in the pan, so cook in 2 batches if the meat starts to steam. Remove from the pan to a plate. Tip out any burnt bits, then add the butter and cook the onion for 3-5 mins until softened.
• Stir in the flour, then return the pork and juices to the pan. Pour over the wine and enough stock to cover the meat. Bring to the boil, reduce to a simmer, put the lid on and cook for 45 mins, stirring occasionally. Tip in the prunes, top up with stock or water if the meat isn't covered, and cook 45 mins more, uncovered, until really tender. Serve sprinkled with parsley.

LOIN OF PORK WITH PRUNES

Steps:

• With a sharp knife, make a deep incision lengthwise along the thickest part of the meat. Spread the meat apart, and stuff the prunes into this opening. Sprinkle lightly with nutmeg, then press the meat together again and tie securely. Rub with the thyme and salt and pepper. Place on a rack in a shallow roasting pan. Roast in a 325°F. oven allowing about 23-25 minutes per pound, until the internal temperature reaches 165°F. when tested with a meat thermometer. Baste often with the pan juices and some of the wine marinade from the prunes. Serve with crisp sautéed potatoes, a good salad and a rosé wine or chilled champagne.

PRUNE-STUFFED PORK ROAST

Steps:

• MAKE THE PORK:.
• Preheat the oven to 425°F (220°C).
• Cut away the excess fat from the pork roast, leaving a thin layer of fat on top.
• Mix marjoram and ginger together in a small bowl.
• Poke holes about 1 1/2" deep all over the pork roast, then use something like the handle of a wooden spoon to make holes wider. Stuff 1 or 2 prune quarters, half a garlic clove, and a large pinch of the marjoram/ginger mixture into each hole.
• Mix the remaining marjoram/ginger mixture with caraway seeds, salt, and pepper.
• Rub roast with olive oil, then rub the seasoning mixture over roast.
• Place in roasting pan and roast for 20 minutes.
• Reduce heat to 35O°F and continue roasting for 40 minutes to 1 hour longer, until the center of the roast reaches 150°to 155°F on kitchen thermometer.
• Transfer roast to cutting board, cover loosely with foil, and let sit while you prepare the sauce.
• MAKE THE SAUCE:.
• Set roasting pan over medium-high heat and deglaze pan with wine or other liquid, scraping up the browned bits in the bottom of the pan.
• Remove from the heat and set aside.
• Heat oil in a small saucepan over medium heat. Add shallots and ginger and sauté for about 2 minutes. Add prunes, stock, vinegar, and deglazing liquid, bring to a simmer, and simmer for 10 minutes, until slightly reduced. Whisk in butter, season with salt and pepper. Remove from heat.
• Cut roast into thick slices and arrange them on a servind dish. Spoon some of the sauce over the meat, and pass the remaining sauce at the table.

PORK WITH PEARS, PRUNES & VERJUICE

Steps:

• Mix the pork with the garlic, lemon zest, coriander, thyme, verjuice and prunes in a non-metallic dish. Season well. Cover and marinate in the fridge for up to 12 hours.
• Preheat the oven to 180C/Gas 4/fan oven 160C. Remove the pork and prunes from the marinade and set aside separately. Pat the pork dry, then toss in the flour. Heat 3 tablespoons of the oil in a frying pan and brown the pork on all sides (you may have to do this in batches). Transfer the pork to a large, wide casserole dish.
• Wipe out the frying pan, add the remaining oil and brown the onions or shallots on all sides. Remove and set aside. Add the marinade to the pan and bring to the boil. Cook for 2-3 minutes, then stir in the stock and sugar and bring back to the boil. Pour over the pork, cover and cook in the oven for 11⁄2 hours. (You can prepare up to this stage a day ahead. Cover and refrigerate overnight. Next day, skim off fat if necessary; reheat until bubbling before carrying on with the recipe. You may need to add a little more stock or water.)
• About 20 minutes before the pork is ready, peel the pears and cut them into wedges, then remove the cores. Remove the pork from the oven and adjust the seasoning, adding more sugar if you like. Stir in the onions or shallots, pears and potatoes, cover the casserole and return to the oven for another 40 minutes or until the potatoes are just tender.
• Uncover the dish and stir in the prunes, then stir in a little more stock if the casserole seems dry. Return to the oven for another 15-20 minutes, until the potatoes are fully cooked. Check the seasoning, then scatter the parsley and lemon zest over the top.