Ingredients

  • 1800 grams pork roast
  • 1 ¾ teaspoons salt
  • 1 ½ teaspoons pepper
  • 1 tablespoon olive oil
  • 340 grams granny Smith apple
  • 1 large onion chopped
  • 120 grams dried prunes
  • 350 milliliters chicken stock
  • 175 milliliters water
  • 120 milliliters whipping cream
  • 2 tablespoons mustard coarse-grain
  • 120 milliliters white wine

Directions

1. Preheat oven to 375*F, 190*C, GM 5 with rack in lower third of oven.
2. Halve pork loin crosswise, then pat dry and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper. Heat oil in a 12" skillet, then brown pork. Remove to oven-proof pan as browned and roast pork until thermometer registers 150*F, 40-50 minutes.
3. While pork roasts, peel, quarter, and core apples, then cut into 1/4 inch thick wedges. Pour off all but 1 tablespoon fat from skillet, then cook onion in skillet until softened. Add apples, prunes, broth and water and simmer uncovered, stirring occasionally, until apples are tender, 10-12 minutes. Stir in cream and mustard and simmer until sauce is slightly thickened. Remove from heat and keep sauce warm, partially covered.
4. Transfer pork to a cutting board and let stand 10 minutes. Add wine to roasting pan and boil over high heat, stirring and scraping up brown bits, until reduced to about 1/4 cup, 2 to 3 minutes. Stir pan juices into cream sauce along with remaining 3/4 teaspoon salt and remaining 3/4 teaspoon pepper and heat sauce over moderate heat, stirring, until hot.
5. Discard string from pork and cut each half crosswise into 4 slices. Serve pork with sauce.

Notes
Serving Ideas:Original serves 8.


Categories
Pork, main course
Keywords
Pork, main course
MacGourmet downloadPork Loin w/ Apples, Prunes & Mustard Cream Sauce. To import, drag image to your MacGourmet recipe box.