This Roast Pork Grand-Mere is a comforting classic that balances rich, savory pork with the subtle sweetness of prunes and the earthy depth of root vegetables. The pork loin is seared to perfection before being gently braised with garlic, thyme, and a splash of Calvados, resulting in meat that is tender and deeply flavorful. The addition of carrots, onions, and shallots creates a rustic, hearty base, while the prunes add a luxurious touch of fruitiness that cuts through the richness. This dish is perfect for a cozy Sunday dinner or a special family gathering where you want to impress guests with elegant yet homestyle cooking. Serve with the reduced pan sauce for an unforgettable meal that warms the soul.
Roast Pork Grand-Mere
Description
This Roast Pork Grand-Mere is a comforting classic that balances rich, savory pork with the subtle sweetness of prunes and the earthy depth of root vegetables. The pork loin is seared to perfection before being gently braised with garlic, thyme, and a splash of Calvados, resulting in meat that is tender and deeply flavorful. The addition of carrots, onions, and shallots creates a rustic, hearty base, while the prunes add a luxurious touch of fruitiness that cuts through the richness. This dish is perfect for a cozy Sunday dinner or a special family gathering where you want to impress guests with elegant yet homestyle cooking. Serve with the reduced pan sauce for an unforgettable meal that warms the soul.Ingredients
Directions
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In a small bowl, soak the prunes in Calvados.
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Make 4 incisions on each side of the roast and insert the garlic. Season with the salt and pepper.
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In a large flameproof casserole, melt the butter over moderately high heat.
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Add the pork and saute, turning, until browned all over, about 5 minutes.
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Sprinkle with the thyme, reduce the heat to moderately low, cover and cook, turning once, for 25 minutes.
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Add the carrots, onions and shallots and cook until the vegetables are tender, about 25 minutes.
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Add the prunes and Calvados and cook 5 minutes longer.
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Remove the roast to a carving board. Using a slotted spoon, transfer the vegetables and prunes to a bowl; cover and keep warm.
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Add the stock to the casserole and boil over moderately high heat, scraping up the browned bits from the bottom, until the sauce thickens slightly, about 10 minutes.
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Carve the roast and arrange on a serving platter with the vegetables and prunes. Pour some of the sauce over the meat and pass the remainder separately.
Note
For best results, use a boneless pork loin roast. If you cannot find Calvados, apple brandy or dry cider works as a substitute.
The pork can be prepared ahead of time and reheated gently in the sauce before serving.
Leftovers keep well in the refrigerator for up to 3 days. Reheat in a covered dish with a splash of stock to maintain moisture.
