Meat and fruit may not be high on the list of food pairings when cooks decide how to prepare a roast or chicken. But the two food groups have a natural affinity for each other. Think of turkey and cranberry sauce, Sicilian meatballs with raisins, lemon chicken or duck a l'orange.
A fellow foodie turned us on to this recipe for roasted pork stuffed with prunes. He says it's one of his "go-to" recipes – easy, delicious and interesting enough for a dinner party entrée.
Dried plums, as prunes are now called, are inserted into slits in the meat, but the chosen fruit could easily be dried apricots or apples. Oil-slicked potatoes are tucked around the pork loin roast, and the pan goes in the oven for an hour or so to cook the meat and the starch at the same time. Add a green salad or vegetable, and dinner is served.
LOU'S DRIED PLUM-STUFFED PORK ROAST
>>2-1/2- to 3-pound pork loin roast
>>25-30 dried plums
>>1 tablespoon kosher
>>1/4 teaspoon black pepper
>>2 pound Yukon potatoes, chopped
>>1 tablespoon olive oil
>>2 tablespoons water
Preheat oven to 375 degrees. Place pork loin on cutting board and make 5 slits in the top about three-quarters down into the loin, and move knife back and forward to make a little pocket. Fill each pocket with 5 or 6 dried plums. Season the outside of the loin with salt and pepper. Place in a roasting pan. Toss potatoes with olive oil and place around the roast. Add water and roast in oven for 1 to 1-1/4 hours or until internal temperature is 145 degrees. Remove from oven, and let roast rest for 15 minutes before carving. Serves 6 to 8.