Dried plums = fancy marketing language for (you guessed it) PRUNES. But don’t let that discourage you. Today’s dish comes from The International Cookbook for Kids by Matthew Locricchio. The description reads: This recipe comes from the heartland of France, the Loire Valley region. The richness of roasted pork and the subtle sweetness of the dried fruits make it perfect for a special occasion or holiday dinner. Why wait till then? Try it now and see how it will make any dinner a special occasion.
SODIUM CONTENT: 120 mg per serving
1/2 c. dried pitted plums (prunes)
1/2 c. dark seedless raisins
1 t. sugar
1 c. hot water
2 T. unsalted butter
1 small onion, diced (about 1/2 c.)
1 carrot, peeled and diced (about 1/2 c.)
1 2-1/2 lb. boneless pork loin roast
1 T. balsamic vinegar
1/2 t. dried thyme
1/4 t. freshly ground black pepper
Place the dried plums and raisins in a small bowl. Sprinkle the sugar over top, and add the hot water. Let sit for 30 minutes.
Preheat oven to 375 degrees.
Place a small roasting pan on the stovetop. Add the butter and melt over medium-low heat. Once melted, add the pork loin and brown on all sides (a sturdy pair of tongs works great here). Once browned, remove the pork from the pan and set aside.
Add the onion, carrot and balsamic vinegar to the roasting pan and cook for 2-3 minutes. Return the meat to the pan on top of the vegetables. Add the bowl of dried fruit WITH the soaking liquid, as well thyme and pepper. Place the roasting pan on the middle rack in the oven and bake for 1 to 1 1/2 hours, basting every 30 minutes. Remove from oven, place pork on a platter along with the roasted vegetables and fruit, and serve immediately.