Roast Pork with Prunes

This recipe serves 6 and provides approximately 273 kcal per serving.

Ingredients

• 800 g pork tenderloin roast
• 12 prunes
• 1½ tablespoons lavender honey
• 150 ml dry white wine
• 150 ml water, plus more if needed
• 2 teaspoons powdered veal stock
• 1 large onion, chopped
• 2 tablespoons 3% thick cream
• Thyme
• Salt and pepper
• 1 teaspoon olive oil

Method

1. Brown the pork roast on every side in a casserole dish. Remove it and set it aside.
2. Add the olive oil and sauté the chopped onion.
3. Return the roast to the casserole. Sprinkle in the veal stock powder, then add the white wine and water.
4. Add the prunes and honey. Season with salt, pepper, and thyme.
5. Cover and simmer over very low heat for 35–40 minutes, adding a little water during cooking if necessary.
6. Remove the cooked roast. Stir the cream into the prune sauce and heat for one minute.
7. Slice the roast and serve it topped with the prune sauce.