A Sensational Pork Roast with Prune Wine Reduction
Here’s an amazing delicious stuffed Pork Roast recipe. Our Pork Roast is flavored with warming spices, fresh herbs, and it’s absolutely elegant. Stuffing the pork with a delectable herb mixture creates a range of wonderful flavors that truly take it over the top. The pan juices are combined with red wine, balsamic vinegar, and shallots, enhancing the deliciousness. And remember, pork should be served juicy; the cooking world has updated the thinking on pork, and it’s no longer the 1960s, people!
Flavor Explosion: The Art of Stuffing Pork with Herbs and Prunes
My delicious pork roast recipe begins when you mix a lovely blend of spices and herbs, and then cut slits into the pork and stuff them full of the spice mixture. What makes this pork roast recipe fantastic is that you stuff the little natural holes and spaces in the piece of pork with prunes–the more prunes the better!
A Symphony of Aromas: The Irresistible Journey of Roasting Pork
As this pork roasts, it fills your kitchen with the most wonderful aroma, and midway through, you remove it to make the delectable sauce right in the baking pan.
Savor Every Bite: Serving Tips for the Perfect Roast
It’s a celebration of flavors! Serve it with mashed potatoes, a green vegetable, and the pan juices, and it’s extraordinary. Our suggestion is to remove the pork from the oven when it reaches 145 degrees, and it will warm up to 155 as it sits. The longer it cooks, the tougher it gets. This roast is delicious on the day you make it, and it makes wonderful sandwiches the day after. It’s truly the gift that keeps on giving!Print
There’s nothing better than a pork roast. This recipe is perfect for a holiday dinner, dinner party, or weekend dinner with family.
4 garlic cloves
¼ cup packed fresh flat-leaf parsley
6 fresh sage leaves
1½ tablespoons kosher salt
1 teaspoon ground allspice
1½ teaspoons freshly ground black pepper
¾ teaspoon ground cinnamon
¾ teaspoon ground nutmeg
¾ teaspoon ground coriander
1½ cup halved prunes, divided
One 5-pound boneless pork shoulder with the fat cap still on (see note)
2 cups red wine (see note)
½ cup sliced shallots
2 tablespoons balsamic vinegar
Preheat the oven to 350F.
In a food processor, combine the garlic, parsley, sage, salt, allspice, pepper, cinnamon, nutmeg, coriander, and ½ cup of the prunes and pulse until the mixture is broken down to a sticky paste. With a paring knife, make crosshatch cuts into the meat, about 2 inches deep, at 2-inch intervals. Press the spice paste into each cut. Then rub the extra spice on the sides.
Using ½ cup prunes (about 6-8), place them inside the natural openings on the sides of the pork roast. Loosely cover with foil and place in the oven and cook for 1 hour.
While the pork is cooking, roughly chop the remaining ½ cup of prunes.
After the pork has been in the oven for 1 hour, remove from the oven and add the red wine, the prunes, the shallots, and the balsamic vinegar to the pan, stirring to combine and to deglaze the pan and create a wonderful sauce. Return to the oven, uncovered, and continue cooking about 40 minutes. Remove the pork from the oven and check the internal temperature, you want it to be 145F as it will continue to cook while it rests. If the pork is not there yet, return to the oven and keep test every t0-15 minutes. Watch the pork closely. When it gets brown, loosely cover it with foil to avoid burning. The total cooking time should be no more than 2-1/2 hours but can be as brief as an hour and 50 minutes.
When the roast has finished roasting, remove it from the oven and let it rest, covered, for 15 minutes.
Optionally, while the roast is resting, you can thicken the pan gravy by carefully pouring the sauce into a saucepan and simmering for 5 minutes. Set aside.
Slice the roast and plate with your favorite sides and gravy. Delicious as-is but you can serve with the optional Prune Wine Reduction recipe in the notes section below on the side.
- If you have time, marinate the pork roast overnight. Just cover the pork roast in plastic wrap (or beeswax wrap), set it in a roasting pan, and refrigerate. When ready to cook, remove the pork from the refrigerator to bring to room temperature, about 1 hour.
- Use a reasonably priced bottle of red wine. A Cabernet, Zinfandel, or Pinot Noir would be lovely. If you are not able to use red wine, use beef broth instead.
- Pork roasts are often tied together. There are crevices all over where you can tuck prunes inside the meat. It will be delicious.
Prune Wine Reduction recipe
- 2 cups red wine vinegar
- 1 cup red wine
- 1/2 cup dark brown sugar, loosely packed
- 1/2 cup finely chopped prunes
In a saucepan, add the vinegar, red wine, and brown sugar and stirring, bring to a boil. Have a glass measuring cup ready to measure. Reduce the heat and simmer rapidly until liquid reduces to 2½ cups, about 40 minutes. Add the prunes. Continue to simmer the sauce until it reduces to 2 cups, about 20 more minutes. Then continue to simmer for about 10 more minutes until the sauce is black, syrupy, and glossy. Be careful that the sauce does not over-reduce and burn. Serve alongside the Pork Roast.
You can make the glaze a day ahead. Pull it out to bring to room temperature while the pork roast is in the oven cooking for the last hour.
- Serving Size:
- Calories: 241
- Sugar: 1.4 g
- Sodium: 733.1 mg
- Fat: 2.8 g
- Carbohydrates: 27.6 g
- Protein: 17.3 g
- Cholesterol: 47.2 mg
Keywords: pork roast, wine reduction, dinner party meal
Food is my love language, and this book is a guide to getting you in the kitchen with me, rolling up your sleeves, and reigniting passion for everyday cooking. Woven throughout the book are my Teri’s Tips as well.
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