- 1 kg potatoes
- 1 L vegetable broth
- 700 g pork loin
- 150 g pitted prunes
- 4 shallots
- 2 golden apples
- extra virgin olive oil
For the recipe of pork loin with plums with potatoes, peel the shallots and cut them
not too thinly, to avoid burning. Brown them in a saucepan with a drizzle of oil and a clove of garlic, peeled and crushed. Add the loin and roast it on all sides, for about 3-4 minutes.
Add the prunes and apples to the meat, peel and cut into chunks. Salt, pepper and sprinkle with the broth. Cook the meat for 40 minutes, over medium heat, with the lid but without sealing.
Remove the meat from the pan and remove the garlic. Blend the sauce with the immersion mixer. Bring it back to the heat, and let it shrink for 10 minutes, finally «polish it by melting a knob of butter. Slice the loin and serve with the sauce. You can also place the slices in the sauce and cook them for a minute, to soften and season the meat evenly.
For the potatoes: peel them and cut them into irregular wedges. Bake them in the microwave for 4-5 minutes at 900 W, with the lid on.
Then toast them for 5 minutes in a saucepan with plenty of hot extra virgin olive oil, until a crispy crust is formed. Cook a few at a time, so as not to attack them.