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Categories:Viewed: 28 - Published at: a year ago
Ingredients
- 1 whole Pork Roast
- 1 whole Small Onion, Sliced
- 4 whole Pitted Prunes Per Person
- 1 cup White Wine
- 2 stalks Fresh Thyme (or Bay Leaves)
- 2 whole Potatoes Per Person
- 1 whole Apple Per Person
- 2 pinches Salt To Taste
- 2 pinches Pepper To Taste
Method
- In a French oven cocotte (or thick-bottom pot with lid), saute the onion in olive oil.
- Roast the meat, about 5 minutes per side.
- Take the meat out of the cocotte and reserve.
- Add the prunes and pour the white wine and swill out the cocotte for 2 minutes (the white wine will evaporate some and youll be left with a thicker sauce).
- Add the thyme/bay leaves and put the meat back in the cocotte.
- Coat the meat with sauce.
- Cook on slow heat for about 20 minutes.
- After 15 minutes, add the potatoes (cut in small cubes) and coat them with sauce.
- After 15 minutes, add the apples and coat them with sauce.
- Let cook for another 10 minutes (until the apples are cooked but not mushy).
