Roast Pork With Brown Ale And Prunes Food

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.

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.

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.

BRAISED PORK LOIN WITH PRUNES

Steps:

• Heat 2 tablespoons oil in 5-quart pot over moderate heat until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are soft and golden, about 20 minutes. Transfer onions to a bowl and reserve pot.
• Simmer prunes and Armagnac in a 1- to 2-quart saucepan 5 minutes. Remove from heat and set aside.
• Make a hole for stuffing: Insert a long thin sharp knife into middle of one end toward center of loin, then repeat at opposite end to make an incision that runs lengthwise through roast. Enlarge incision with your fingers, working from both ends, to create a 3/4-inch-wide opening.
• Pack about 20 prunes into pork, pushing from both ends toward center (reserve remaining Armagnac and prunes). Pat pork dry and season with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
• Put oven rack in middle position and preheat oven to 375°F.
• Wrap parsley, thyme, sage, bay leaf, peppercorns, and cloves in cheesecloth and tie into a bundle with kitchen string.
• Brush pork with mustard, then evenly coat with brown sugar. Heat remaining 2 tablespoons oil in reserved pot over high heat until hot but not smoking, then brown meat on all sides (not ends), reducing heat if necessary to keep from burning, about 6 minutes total.
• Transfer pork with tongs to a plate, then add white wine and reserved Armagnac (but not prunes) to pot. Bring to a boil, then remove from heat.
• Add broth, onions, and cheesecloth bundle to pot with Armagnac mixture, then add pork with any juices accumulated on plate and turn pork fat side up. Bring to a boil over high heat, covered, then transfer to oven and braise 30 minutes.
• Add remaining prunes and braise until thermometer inserted diagonally 2 inches into meat (avoid stuffing) registers 150°F, about 15 minutes.
• Transfer pork to a cutting board and cut off and discard string, then cover with heavy-duty foil (temperature of pork will rise as it stands).
• While pork stands, skim fat from surface of sauce (if necessary) and remove and discard cheesecloth bundle, then stir in vinegar and remaining 1/4 teaspoon salt and pepper to taste.

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.

POT-ROASTED PORK WITH PRUNES AND ARMAGNAC

Steps:

• Add armagnac and prunes to a cold pan. Set over medium flame and heat until armagnac begins to bubble. CAREFULLY tip the pan AWAY from you until the alcohol catches flame. (If you have an electric stove, use a long match.) Turn off the heat and allow the alcohol to burn off.
• Tie the pork shoulder with butcher's twine, using 4-6 loops.
• Heat 2 tbsp oil in a sauté pan. Sprinkle meat liberally with salt and pepper, and massage into surface. When oil is shimmering, put roast in pan. Brown meat on all sides, until well-browned. Remove meat to a dish and set aside. Pour out fat.
• Add 1 tbsp fresh oil to pan. When hot, add onions. Sprinkle with a pinch of salt and pepper. When nicely browned, add white wine, armagnac, chicken broth, chili flakes, honey and tomato paste. Stir together. Add sage. Return pork to the pan. Pour over the plumped prunes and their armagnac. Bring to a boil, cover tightly, and move to a 325F oven for 2 to 2 1/2 hours.
• Carefully remove pork to a cutting board. Set pan over medium heat and reduce slightly. Remove string from roast. Allow roast to rest 10-15 minutes, then carve ¼-1/2" thick slices. Add parsley to sauce and pour over sliced pork.

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.

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.