Roasted pork with plums and balsamic sauce
Difficulty level: easy
Servings 4 people
Ingredients
- 1 roast pork (fillet or loin) of approximately 1 kg
- 8 to 10 plums mature french
- 2 shallots
- 2 pods garlic
- 4 c. tbsp balsamic vinegar
- 2 c. tbsp honey
- 1 branch rosemary
- 1 branch thyme
- 15 cl chicken stock
- Olive oil
- Salt
- Pepper
Instructions
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Preheat the oven to 180°C.
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Salt and pepper the roast. In a casserole dish or ovenproof pan, brown it on all sides with a drizzle of olive oil.
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Add the chopped shallots, crushed garlic, thyme and rosemary.
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Cut the plums in half and remove the pits. Arrange them around the roast then add the honey and balsamic vinegar. Pour the broth into the bottom of the dish.
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Bake for approximately 45 to 55 minutes depending on the thickness of the roast. Water regularly with the cooking juices to obtain very tender meat and lightly candied plums.
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Remove the roast and let it rest for a few minutes.
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Reduce the cooking juices over low heat if necessary until you obtain a glossy and slightly syrupy sauce.
Good to know
This recipe can be made all year round, with fresh plums in season and prunes the rest of the time.
© AOPn Prunes
