This was our Sunday roast this week. I had a little filling left over that did not fit into the roast so I added it to the gravy and it made even better!
1 person made this
1kg pork shoulder joint, with a pocket cut into it
1 to 2 tablespoons prepared mustard
1 to 2 tart apples
1 large onion, minced
12 pitted prunes
oil for frying
200ml dry white wine
1 tablespoon plain flour
300ml beef stock
creme fraiche or double cream
Method Prep:30min › Cook:1hr30min › Ready in:2hr
Preheat your oven to 200 C / 180 fan / Gas 6.
Wash roast under running cold water and pat dry with kitchen paper. Brush with mustard, salt and pepper.
Wash, peel, core and dice apples and chop prunes. Mix both together and put as many of them as fit in the roast keeping in mind not to overfill it so it won't burst when roasting. If some filling is left over, set to one side.
Tie the roast together with cooking string. Heat oil in a frying pan and brown roast all around. Place in a roasting pan.
Fry onion in the pan till translucent and scatter around the roast. Deglaze the pan with wine, add remaining apples and prunes to pan and simmer for 2 minutes. Scatter them around the roast also.
Cover roasting pan with lid or aluminium foil and roast for 1 hour.
Remove lid and pour stock over the roast. Leave in the oven for a further 20 to 30. minutes till the roast is evenly browned all around, basting often with the pan juices.
Remove roast out of the pan and keep warm. Pour all the pan liquid into a small saucepan and bring to the boil. Stir flour with 2 tablespoons water till dissolved and whisk into the gravy till it thickens. Add creme fraiche, salt and pepper to taste.
Remove cooking string and slice the roast. Serve with the gravy on the side.