Creamy prune apple pork pot roast
Creamy prune apple pork pot roast
Ingredients
- 1 tbsp olive oil
- 20g (1 tbsp) butter
- 1.5kg piece pork neck (pork scotch fillet)
- 200g eschalots, peeled with bases intact
- 185ml (3/4 cup) Chicken stock
- 4 fresh thyme sprigs
- 185ml (3/4 cup) thin cream
- 95g (1/2 cup) pitted prunes
- Salt & ground black pepper, to taste
- 3 Granny Smith apples, unpeeled, cored, quartered
Instructions
- 1
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.
- 2
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.
105 min - 3
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.
- 4
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.
- 5
To serve, slice the pork and divide among serving plates. Top with the apple wedges and spoon the prunes, eschalots and sauce over.