About 2 hours
Perfect for Sunday Night Dinner!
Roasted Pork with Plums and Onions
- 2 lb boneless Boston Butt Pork Roast with a good layer of fat on top
- 2 pieces Bacon, cut in half (optional)
- 12 fresh Italian Plums (If fresh plums are not available, use 24 dried prunes (Prune Plums and Italian Plums are the same thing)).
- 1 Onion cut into medium chunks
- 6 tbsp Maple Syrup and a splash of Olive Oil, or 3 tbsp natural sugar and 3 tbsp Olive Oil
- 1 tsp Fennel powder
- ¼ tsp Salt
- 5 cracks fresh Black Pepper
- 1 tsp Garlic Powder
- 2 tbsp Olive Oil
- Salt & Pepper
- 8 Carrots cut into long sticks
- about 3 c baby potatoes (enough for 4 servings) or 4 medium potatoes, cubed
Step by Step Instructions
Heat oven to 350°.
Coat a large baking dish with olive oil and set aside. In a small bowl mix together maple syrup (or sugar as noted above), olive oil, fennel powder, salt, and cracked pepper. Add plums and onions and stir until well coated then set aside.
Whisk together 1 tsp garlic powder and 2 tbsp olive oil in a small bowl until it forms a thin paste. If it’s too thick add a drop or two more olive oil. Place pork roast into greased baking dish and use a pastry brush to coat the roast with olive oil and garlic mixture. Sprinkle with salt and pepper and pop into the oven. A two pound roast will take about 2 hours to reach an internal temperature of 145 degrees. Use a meat thermometer to monitor the internal temperature.
Scrub potatoes and carrots, cut as noted above, and place into a large bowl. Drizzle with olive oil and season with salt and pepper to your taste. Toss until everything is evenly coated, then set aside.
When roast is half cooked (about an hour) remove from oven and scatter plums and onions evenly around the roast. Return pan to the oven and keep an eye on the internal temperature. Place potatoes and carrots on a parchment lined baking sheet and pop them into the oven along with the roast.
When the pork roast has reached an internal temperature of 145 degrees, remove it from the oven and place on a plate. Cover with a tin foil ten and let it rest for 3 to 5 minutes. Remove Plums and onions from pan and place into a bowl. Pour any drippings that accumulate in the bottom of the bowl back into the roasting dish. If potatoes and carrots are tender to the fork, turn off the oven but leave the vegetables inside to keep warm while you slice the roast (pop the plums and onions in there too!)
When roast has rested, pour off any drippings on the plate into the roasting pan and slice the roast to desired thickness. Plate the roasted veggies and pork and top the pork with roasted plums and onions. Give the pan drippings (the jus) a stir and drizzle over the pork on each plate. Now sit down and enjoy this fabulous feast!
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