Roast pork with prunes
Ingredients
- Sage and Plum-Stuffed Pork Roast
- 800 grams Roasted pork (triggered chop piece, skinny)
- 200 grams Plum (dried, pitted)
- 1 tsp Tomato paste
- ½ garlic clove (minced)
- 3 sprigs Sage
- 200 milliliters white wine (dry)
- 40 grams butter
- Sea salt
- For the sauce
- 2 Tomatoes
- 2 garlic cloves
- 1 onion
- 2 Tbsps vegetable oil
- Port wine (as desired)
Preparation steps
For the pork: Rinse meat and cut a pocket in the thickest part. Stuff with some of the plums and a few sage leaves.
Combine tomato paste, salt, garlic and oil. Rub mixture onto meat. Secure meat with kitchen string.
Heat butter in an oven-safe pan and sear pork on all sides. Cover with foil and place in on oven preheated to 190°C (approximately 375°F) for about 1 hour.
Meanwhile, heat remaining prunes, sage and white wine in a saucepan. Set aside.
For the sauce: Blanch tomatoes, peel, seed and chop flesh. Peel and mince onion and garlic. Heat oil in a pan and saute tomatoes, onion and garlic. Add a little water, season with salt and let simmer a bit, season again to taste and puree briefly with port wine.
Remove pork from the oven and discard foil. Add pan drippings to plum mixture. Slice pork, drizzle with plum sauce and garnish with sage. Serve with tomato sauce.