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Roast pork with prunes casserole


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Rate this recipe 3.6/5 (91 Votes)


  • 1.5 kg of roast pork loin
  • 2 onions
  • 1 tin of 50g button mushrooms
  • 200g smoked lardons
  • 750g small potatoes
  • 2 glasses of dry white wine
  • 250 ml veal stock
  • 50g butter
  • 5cl sunflower oil
  • 18 pitted prunes


servings 6
Level of difficulty Easy
Preparation time 20mins
Cooking time 180mins
Cost Budget Friendly


Step 1

In a cast iron pan, add the oil and butter. Without waiting place the roast in the pan. Brown the roast on each side over high heat. Pour out half the excess oil / butter. Cut the onions in half and then slice them into strips. Reduce the heat by half. Add the chopped onions with the bacon lardons until the onions have melted (and the lardons are lightly cooked). Turn up the heat again and add the white wine. Allow 2 to 3 minutes then add the veal stock and prunes. Once it has reached boiling point, cover and turn the heat right down and leave for 2 hours (after one hour turn the roast over). Add the potatoes and mushrooms and cook under the same conditions for 1 hour (check the potatoes after 45 minutes, they should not be crushed and almost cooked by this stage). Leave until the potatoes are completely cooked (about 15 to 20 minutes). Serve hot.


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