Creamy prune apple pork pot roast

Heat 1/2 of the oil and butter in a large heavy-based saucepan over medium-high heat. Add the pork and cook, turning frequently, for 4-5 minutes or until golden brown all over. Transfer to a plate and cover loosely with foil to keep warm. Reduce heat to medium and add the eschalots. Cook, stirring, for 2-3 minutes or until golden brown.

Return the pork to the pan with the stock and thyme. Bring to the boil over high heat. Reduce heat to low and simmer, covered, for 1 3/4 hours or until the pork is tender when tested with a skewer and the juices run clear. Transfer the pork to a plate, cover loosely with foil to keep warm and set aside. Use a slotted spoon to transfer the eschalots to a bowl.

Add cream to pan and stir well. Bring to the boil over high heat. Cook, uncovered, stirring often, for 10-15 minutes or until sauce reduces and thickens. Stir in the eschalots and prunes, and cook, uncovered, for a further 2-3 minutes or until heated through. Taste and season with salt and pepper.

Meanwhile, melt the remaining oil and butter in a large frying pan over medium heat. Add the apples and cook, turning frequently, for 5-6 minutes or until golden brown and tender.

To serve, slice the pork and divide among serving plates. Top with the apple wedges and spoon the prunes, eschalots and sauce over.