Roast pork with plums and balsamic sauce by Académie du Goût
Looking for a comforting dish that combines tender meat with fruity indulgence? This roast pork with plums and balsamic sauce delights with the subtle contrast between the melt-in-your-mouth roast and the tartness of the caramelized plums, enhanced by the rich balsamic reduction.
Ingredients (serves 6)
- 1 pork roast (fillet or loin) of approximately 1 kg
- 8 to 10 ripe plums
- 2 shallots
- 2 cloves of garlic
- 4 tbsp balsamic vinegar
- 2 tbsp of honey
- 1 sprig of rosemary
- 1 sprig of thyme
- 15 cl of chicken stock
- Olive oil
- Cell
- Pepper
Step 1: Preparing the roast
Preheat the oven to 180 degrees Celsius. Season the roast with salt and pepper. In a casserole dish or ovenproof pan, brown it on all sides with a drizzle of olive oil.
Add the chopped shallots, crushed garlic, thyme and rosemary.
Step 2: Preparing the plums
Halve the plums and remove the pits. Arrange them around the roast, then add the honey and balsamic vinegar. Pour the stock into the bottom of the dish.
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