Roast pork with prunes Ingredients: 1 zest of - orange - 2 teaspoons of - dehydrated veal stock pepper salt - 1 - roast pork - 40 - prunes, pitted if possible 4 cloves of - garlic - 20 cl of - white wine - 1 small pot of - cream margarine.
Utensils: 1 brush - 1 casserole dish -
Total time:
1h30
Preparation:
30 min -
Cooking:
1 hour
Phase 1
Open the roast in half lengthwise and stuff it with prunes. Close it and retie it.
Phase 2
Brown it on all sides, even the ends.
Phase 3
Add the garlic cloves, white wine, stocke calf. Monitor the cooking for 1 hour by turning the roast.
Phase 4
Add the remaining prunes around the casserole dish, as well as the orange zest. Continue cooking for 30 minutes.
Phase 5
Add the cream and allow 1 broth to recover.
Phase 6
Serve with fresh pasta.
Utensils: 1 brush - 1 casserole dish -
Total time:
1h30
Preparation:
30 min -
Cooking:
1 hour
Phase 1
Open the roast in half lengthwise and stuff it with prunes. Close it and retie it.
Phase 2
Brown it on all sides, even the ends.
Phase 3
Add the garlic cloves, white wine, stocke calf. Monitor the cooking for 1 hour by turning the roast.
Phase 4
Add the remaining prunes around the casserole dish, as well as the orange zest. Continue cooking for 30 minutes.
Phase 5
Add the cream and allow 1 broth to recover.
Phase 6
Serve with fresh pasta.