Roast Pork with Dried Fruit and Catalan Style Spinach
Ingredients
- 20 dried apricots
- 20 dried pitted prunes
- 1 cup brandy
- 1 bone-in pork loin roast, about 4 lb., excess fat trimmed
- Kosher salt, to taste, plus 1/2 tsp.
- 4 celery stalks, cut into large dice
- 2 carrots, cut into large dice
- 2 yellow onions, cut into large dice
- 10 garlic cloves, peeled
- 3 bay leaves
- 6 fresh thyme sprigs
- 1 cup white wine
- 1 cup chicken stock
- 2 Tbs. pine nuts, toasted
- Catalan-Style Spinach for serving
Instructions
Roast Pork with Dried Fruit and Catalan-Style Spinach serves 6 original recipe by Williams-Sonoma.
Organization Tags
Tags easily organize your Recipe Library
Comments