Roast Pork with Onions and Prunes
Rinse pork and pat dry. Rub with salt and pepper. Heat oil in a roasting pan. Add meat and sear until browned on all sides.
Remove the meat from the roasting pan and brush with mustard. Add bay leaf and thyme to the pan drippings. Add meat with the rind side down in the roasting pan, cover and roast in a preheated oven at 200°C (gas mark 3-4, fan: 180°C) (approximately 400°F/convection 350°F) for 45 minutes.
Peel onions and add to the roasting pan along with 125 ml (approximately 1/2 cup) of red wine. Cook 20-25 minutes more.
Add prunes and the remaining red wine and cook for another 20 minutes. Turn on the oven broiler, turn the meat over and cook under the broiler until the rind is crispy and brown, watching carefully. Pour pan drippings into a pot, bring to a boil and cook until slightly reduced. Season with salt and pepper. Allow meat to rest for 10 minutes. Slice meat and serve with the onions, prunes and the pan drippings.