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Échine Rôti Prune-Orange ( Roast Pork Shoulder in a Plum, Orange and Sherry Sauce)

April 23, 2012 May 5th, 2019

 

Échine Rôti Prune-Orange

 

 

The Recipe!

 

~ Boneless Pork shoulder (5 lbs)
~ 1 Large can of plums (29 0z / 1 lb and 13 oz) MAKE SURE TO PIT THEM!!
~ 3 Oranges
~ 1 or 2 lemons (to taste – I like two)
~ 1 cup of sweet sherry
~ 4 tablespoons of butter
~ Several sprigs of fresh thyme and several of rosemary

 

 

Échine Rôti Prune-Orange

 

 

Pre-heat oven to 350
Brown the pork in a large flameproof vessel like a dutch oven (see video) in 4 tablespoons of butter.
Add pitted plums, syrup from the plums, sliced oranges, sherry, zest and juice of 1-2 lemons and herbs.
Cover and cook for 30-45 minutes per pound of pork. Rotate and baste pork a few times through cooking.
How simple. How decadent. Flavours you will be amazed with.

 

deniebernier

Author deniebernier

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Join the discussion 2 Comments

  • Katherine says:
    April 23, 2012 at 2:15 pm

    Everything looks absolutely delicious. Let me know when you use the pate terrine, so I can boast that I sold it you you!!

    • deniebernier says:
      April 23, 2012 at 3:37 pm

      Katherine!! Great to hear from you. If you friend me on Facebook, I can let you know exactly when I release new recipes or videos! It was FANTASTIC to spend time and talk to you last week!!! Feel free to put out my cards at Le Cruset – it may get people excited (good selling tool!) to get back into their kitchens and have fun -(with the greatest product Le Cruset!!)

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