Roast pork with dried plums and baked potatoes

Christmas is just around the corner, and if you’re still unsure about what to prepare, xtraWine’s Christmas menu continues with the main course and side dish. Did you miss the first one? Check out the Black Truffle Tagliatelle.

For today’s main course, xtraWine suggests Roast Pork with Dried Plums and Baked Potatoes.

Index:

• Ingredients for the Pork Roast
• Ingredients for Baked Potatoes
• Procedure for the Pork Roast
• Procedure for Baked Potatoes
• Wine Pairing

Ingredients for the Pork Roast

• 900 g pork roast
• 300 g dried plums
• 1 bay leaf
• 2 sage leaves
• 3 sprigs of rosemary
• 2 shallots
• 500 ml vegetable broth
• Salt to taste
• Extra virgin olive oil to taste
• 7 g cornstarch

Ingredients for Baked Potatoes

• 2 kg white-fleshed potatoes
• 3 sprigs of rosemary
• Coarse salt to taste
• Salt to taste
• Pepper to taste
• Extra virgin olive oil to taste

Procedure for the Pork Roast

1. Make a deep pocket along the length of the pork roast using a long, sharp knife
2. Stuff the prunes into the pocket
3. Use kitchen twine to tie the roast
4. Prepare warm vegetable broth
5. Season the roast with salt and pepper on both sides, then massage it
6. Use a pan suitable for both stovetop and oven
7. Add extra virgin olive oil, sage, bay leaves, rosemary, and chopped shallots to the pan
8. Sear the meat well on all sides, including the two ends
9. Add the hot broth
10. Preheat the static oven to 200 °C
11. When the broth has almost completely evaporated, place the pot with the meat in the oven at 200 °C for about 40 minutes
12. As soon as you can handle the meat, wrap it in aluminum foil
13. Strain the meat sauce and transfer it to a saucepan
14. Add cornstarch and thicken over low heat. Use a hand whisk to avoid lumps
15. Slice the roast and serve it hot with the sauce and baked potatoes

Procedure for Baked Potatoes

1. Fill a large pot with water, add coarse salt, and bring it to a boil
2. Rinse the potatoes under running water, peel them, and cut them lengthwise with a knife
3. Preheat the static oven to 200 °C
4. When the water boils, add the potatoes and cook for 7 minutes, then drain them
5. Clean the rosemary sprigs
6. Take a baking dish, add extra virgin olive oil, sprinkle with coarse salt and chopped rosemary
7. Add the potatoes to the baking dish and mix well
8. Bake for 30 minutes at 200 °C
9. After this time, remove the baking dish from the oven, sprinkle with fine salt and pepper, then mix gently
10. Put it back in the oven at 180 °C for another 20-25 minutes
11. Remove the potatoes from the oven and serve them while still hot

Wine Pairing

This main course is rich and complex in flavor.

Wine pairings include:

• Antinori Chianti Classico Villa Antinori Riserva
• Corte delle Signorie Barolo Bussia Episcopus
• Riondo Amarone della Valpolicella