{"id":47186,"date":"2023-12-18T14:00:00","date_gmt":"2023-12-18T13:00:00","guid":{"rendered":"https:\/\/blog.xtrawine.com\/?p=47186"},"modified":"2023-12-15T09:20:54","modified_gmt":"2023-12-15T08:20:54","slug":"roast-pork-with-dried-plums-and-baked-potatoes","status":"publish","type":"post","link":"https:\/\/blog.xtrawine.com\/en\/roast-pork-with-dried-plums-and-baked-potatoes\/","title":{"rendered":"Roast pork with dried plums and baked potatoes"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\">\n<p>Christmas is just around the corner, and if you&#8217;re still unsure about what to prepare, xtraWine&#8217;s Christmas menu continues with the main course and side dish. Did you miss the first one? Check out the<a href=\"https:\/\/blog.xtrawine.com\/en\/truffle-black-tagliatelle\/#h-tips\" target=\"_blank\" rel=\"noreferrer noopener\"> Black Truffle Tagliatelle<\/a>.<\/p>\n\n\n\n<p>For today&#8217;s main course, xtraWine suggests Roast Pork with Dried Plums and Baked Potatoes.<\/p>\n\n\n\n<p><strong>Index<\/strong>:<\/p>\n\n\n\n<ul>\n<li><a href=\"#h-ingredients-for-the-pork-roast\">Ingredients for the Pork Roast<\/a><\/li>\n\n\n\n<li><a href=\"#h-ingredients-for-baked-potatoes\">Ingredients for Baked Potatoes<\/a><\/li>\n\n\n\n<li><a href=\"#h-procedure-for-the-pork-roast\">Procedure for the Pork Roast<\/a><\/li>\n\n\n\n<li><a href=\"#h-procedure-for-baked-potatoes\">Procedure for Baked Potatoes<\/a><\/li>\n\n\n\n<li><a href=\"#h-wine-pairing\">Wine Pairing<\/a><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-ingredients-for-the-pork-roast\">Ingredients for the Pork Roast<\/h2>\n\n\n\n<ul>\n<li>900 g pork roast<\/li>\n\n\n\n<li>300 g dried plums<\/li>\n\n\n\n<li>1 bay leaf<\/li>\n\n\n\n<li>2 sage leaves<\/li>\n\n\n\n<li>3 sprigs of rosemary<\/li>\n\n\n\n<li>2 shallots<\/li>\n\n\n\n<li>500 ml vegetable broth<\/li>\n\n\n\n<li>Salt to taste<\/li>\n\n\n\n<li>Extra virgin olive oil to taste<\/li>\n\n\n\n<li>7 g cornstarch<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-ingredients-for-baked-potatoes\">Ingredients for Baked Potatoes<\/h2>\n\n\n\n<ul>\n<li>2 kg white-fleshed potatoes<\/li>\n\n\n\n<li>3 sprigs of rosemary<\/li>\n\n\n\n<li>Coarse salt to taste<\/li>\n\n\n\n<li>Salt to taste<\/li>\n\n\n\n<li>Pepper to taste<\/li>\n\n\n\n<li>Extra virgin olive oil to taste<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/blog.xtrawine.com\/wp-content\/uploads\/2023\/12\/arista-di-maiale-e-prugne-02-1024x576.webp\" alt=\"Roast pork with dried plums and baked potatoes\" class=\"wp-image-47178\"\/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-procedure-for-the-pork-roast\">Procedure for the Pork Roast<\/h2>\n\n\n\n<ol>\n<li>Make a deep pocket along the length of the pork roast using a long, sharp knife<\/li>\n\n\n\n<li>Stuff the prunes into the pocket<\/li>\n\n\n\n<li>Use kitchen twine to tie the roast<\/li>\n\n\n\n<li>Prepare warm vegetable broth<\/li>\n\n\n\n<li>Season the roast with salt and pepper on both sides, then massage it<\/li>\n\n\n\n<li>Use a pan suitable for both stovetop and oven<\/li>\n\n\n\n<li>Add extra virgin olive oil, sage, bay leaves, rosemary, and chopped shallots to the pan<\/li>\n\n\n\n<li>Sear the meat well on all sides, including the two ends<\/li>\n\n\n\n<li>Add the hot broth<\/li>\n\n\n\n<li>Preheat the static oven to 200 \u00b0C<\/li>\n\n\n\n<li>When the broth has almost completely evaporated, place the pot with the meat in the oven at 200 \u00b0C for about 40 minutes<\/li>\n\n\n\n<li>As soon as you can handle the meat, wrap it in aluminum foil<\/li>\n\n\n\n<li>Strain the meat sauce and transfer it to a saucepan<\/li>\n\n\n\n<li>Add cornstarch and thicken over low heat. Use a hand whisk to avoid lumps<\/li>\n\n\n\n<li>Slice the roast and serve it hot with the sauce and baked potatoes<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-procedure-for-baked-potatoes\">Procedure for Baked Potatoes<\/h2>\n\n\n\n<ol>\n<li>Fill a large pot with water, add coarse salt, and bring it to a boil<\/li>\n\n\n\n<li>Rinse the potatoes under running water, peel them, and cut them lengthwise with a knife<\/li>\n\n\n\n<li>Preheat the static oven to 200 \u00b0C<\/li>\n\n\n\n<li>When the water boils, add the potatoes and cook for 7 minutes, then drain them<\/li>\n\n\n\n<li>Clean the rosemary sprigs<\/li>\n\n\n\n<li>Take a baking dish, add extra virgin olive oil, sprinkle with coarse salt and chopped rosemary<\/li>\n\n\n\n<li>Add the potatoes to the baking dish and mix well<\/li>\n\n\n\n<li>Bake for 30 minutes at 200 \u00b0C<\/li>\n\n\n\n<li>After this time, remove the baking dish from the oven, sprinkle with fine salt and pepper, then mix gently<\/li>\n\n\n\n<li>Put it back in the oven at 180 \u00b0C for another 20-25 minutes<\/li>\n\n\n\n<li>Remove the potatoes from the oven and serve them while still hot<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-wine-pairing\">Wine Pairing<\/h2>\n\n\n\n<p>This main course is rich and complex in flavor.<\/p>\n\n\n\n<p>Wine pairings include:<\/p>\n\n\n\n<ul>\n<li><a href=\"https:\/\/www.xtrawine.com\/collections\/red-wines\" target=\"_blank\" rel=\"noreferrer noopener\">Antinori Chianti Classico Villa Antinori Riserva<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.xtrawine.com\/collections\/red-wines\" target=\"_blank\" rel=\"noreferrer noopener\">Corte delle Signorie Barolo Bussia Episcopus<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.xtrawine.com\/products\/riondo-amarone-della-valpolicella-2019\" target=\"_blank\" rel=\"noreferrer noopener\">Riondo Amarone della Valpolicella<\/a><\/li>\n<\/ul>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>Ingredients for 4 people: Pork roast: 900 g, Dried plums: 300 g, Bay leaves, Sage, Shallots, Salt. Read the full recipe!<\/p>\n","protected":false},"author":1710,"featured_media":47172,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[785,722,723,696],"tags":[22727,22728,22567],"jetpack_publicize_connections":[],"yoast_head":"<title>Roast pork with dried plums and baked potatoes - xtraWine Blog<\/title>\n<meta name=\"description\" content=\"Ingredients for 4 people: Pork roast: 900 g, Dried plums: 300 g, Bay leaves, Sage, Shallots, Salt. 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