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Arrosto di Maiale con Salsa di Prugne Arrosto di Maiale con Salsa di Prugne (Roast Pork with Plum Sauce)

Arrosto di Maiale con Salsa di Prugne

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Course Side Dish
Cuisine Italian

Equipment

  • Equipment Needed
  • Roasting pan
  • Meat thermometer
  • Saucepan
  • Blender or food processor
  • Cutting board
  • Sharp knife

Ingredients
  

  • Ingredients
  • For the Pork:
  • 3-4 pounds pork loin roast
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 2 teaspoons fresh rosemary chopped (or 1 teaspoon dried)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 cup chicken broth
  • 1 cup white wine optional
  • For the Plum Sauce:
  • 2 cups pitted plums chopped (fresh or frozen)
  • 1/2 cup sugar adjust to taste
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon cornstarch mixed with 2 tablespoons water for thickening

Instructions
 

  • Instructions
  • Step 1: Preparing the Pork
  • Preheat the Oven: Preheat your oven to 350°F (175°C).
  • Season the Pork: In a small bowl, mix the olive oil, garlic, rosemary, salt, pepper, and paprika. Rub this mixture all over the pork loin, ensuring it's well coated.
  • Sear the Meat: Heat a large skillet over medium-high heat. Sear the pork roast on all sides until browned (about 2-3 minutes per side). This step adds flavor and helps retain moisture.
  • Step 2: Roasting the Pork
  • Place in Roasting Pan: Transfer the seared pork loin to a roasting pan. Pour the chicken broth and white wine (if using) around the meat.
  • Roast: Cover the pan with aluminum foil and roast in the preheated oven for about 1.5 hours. Remove the foil for the last 30 minutes to allow the pork to brown.
  • Check Doneness: Use a meat thermometer to check the internal temperature; it should reach 145°F (63°C) for safe consumption.
  • Step 3: Making the Plum Sauce
  • Cook the Plums: In a saucepan over medium heat, combine the chopped plums, sugar, balsamic vinegar, and cinnamon. Cook until the plums are soft and the mixture is bubbling, about 10-15 minutes.
  • Blend the Sauce: Remove from heat and let it cool slightly. Blend until smooth using a blender or food processor.
  • Thicken the Sauce: Return the blended sauce to the saucepan and add the cornstarch mixture. Cook over low heat, stirring until thickened (about 3-5 minutes). Adjust sweetness if necessary.
  • Step 4: Serving
  • Rest the Pork: Once the pork is done, remove it from the oven and let it rest for about 15 minutes before slicing. This helps the juices redistribute for a moister roast.
  • Slice and Serve: Slice the pork loin into thick slices, arrange on a platter, and drizzle with the warm plum sauce.
  • Variations and Tips
  • Herb Variations: Feel free to experiment with other herbs like thyme or sage for different flavors.
  • Wine Substitution: If you prefer not to use wine, simply replace it with more chicken broth or apple juice.
  • Fruit Options: Substitute plums with peaches or apricots for a different taste.
  • Dietary Substitutions: To make this dish gluten-free, ensure that the broth and any other packaged ingredients are gluten-free.
Keyword Arrosto di Maiale con Salsa di Prugne, Salsa di Prugne