Date: Mon, 16 Aug 1993 08:30:50 GMT
20 pitted prunes 1/4 cup Calvados 3 1/2-pound boneless pork roast, trimmed of excess fat 2 garlic cloves, quartered lengthwise 1 teaspoon salt 1/2 teaspoon freshly ground pepper 2 tablespoons butter 1/2 teaspoon fresh thyme 3 medium carrots, sliced 2 small onions, sliced 8 shallots 3 cups chicken stock In a small bowl, soak the prunes in Calvados. Make 4 incisions on each side of the roast and insert the garlic. Season with the salt and pepper. In a large flameproof casserole, melt the butter over moderately high heat. Add the pork and saute, turning, until browned all over, about 5 minutes. Sprinkle with the thyme, reduce the heat to moderately low, cover and cook, turning once, for 25 minutes. Add the carrots, onions and shallots and cook until the vegetables are tender, about 25 minutes. Add the prunes and Calvados and cook 5 minutes longer. Remove the roast to a carving board. Using a slotted spoon, transfer the vegetables and prunes to a bowl; cover and keep warm. 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. 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.
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Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.