- 2 tablespoons evo oil
- 600 g pork loin
- 1 shallot or onion
- 1/2 cup Marsala
- 3 tablespoons raisins
- 10 prunes, divided
- 2 apples, peeled and quartered
- salt and pepper
- a few fresh thyme leaves
- Dollop of butter
- 11/2 Tbsp. flour
- With a butcher twine, tie the pork loin like a roast. I tied three strings on the width and two along the length. Season the pork loin with salt and pepper all over.
- Heat 2 tablespoons of evo oil in a Dutch oven, place the meat in and brown it well on all sides. Use tongs to hold it onto its sides so you get it browned all over.
- Then, add the chopped shallots, sauté for a minute or so, stirring with a wooden spoon, then blend with Marsala and, once the alcohol has evaporated, add the raisins, 6 prunes cut in half and peeled, discard the pit. Finally throw in the chopped apples.
- Pour vegetable broth up to cover half of the meat. Add in the sprigs of thyme. Use the wooden spoon to loosen any caramelized bits stuck on the bottom of the pan. Cook over medium heat with a lid for 35-40 minutes. Check on it from time to time and baste it with the juices at the bottom. For best results inset a probe thermometer right into the center of the meat. It should read 145 degrees F.
- In the meantime, cut the remaining prunes into wedges and cook them for 2-3 minutes in a pan with a drizzle of oil.
- Once the meat is cooked, transfer the pork loin to a cutting board and let it rest.
- Make an apple and plum sauce with the pan juices: In a small sauce pot melt a nice dollop of butter. Sprinkle in flour and whisk until it becomes a paste. Scoop out as many of the raisins as you can and place them in the pot with the roux.
- Place a sieve onto the pot and pour all the juices from the Dutch oven into the sieve. Press on the prunes and apples to release any excess juice. Discard solids from sieve.
- Whisk away until sauce boils and thickens, turn off heat and set aside.
- Then, cut the loin into round slices, top with the pan-fried plums as a garnish and serve it with the sauce.
For a leaner cut of meat you can use pork tenderloin.
If you cannot find fresh prunes/plums, you can use dry pitted prunes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main, Meat
- Method: Baking/Stovetop
- Cuisine: Italian
Keywords: festive main, pork loin, prunes, plumbs, thyme, marsala wine, Italian cuisine, shallots, vegetable stock,