The Douro region is famous for its tasty veal and black pork raised on its dry, hilly terrain. Wherever I travelled down the valley, I was served a roast veal or pork loin with roasted potatoes, sliced potatoes with onions baked in a generous amount of olive oil, or thinly sliced fried potatoes. The roast I was served on the stunning terraced garden of the Quinta das Carvalhas was studded with prunes.
- Portion size 8 servings
- Credits : Canadian Living Magazine: March 2010
MethodIn bowl, mix together prunes, Port, garlic and 1/2 tsp (2 mL) of the salt; let stand for 1 hour.
Cut slits in pork evenly all over; insert prune half with clinging garlic in each slit. Place in roasting pan. Sprinkle with paprika and remaining salt. Mix prune juices with oil; spoon 3 tbsp (45 mL) over pork.
Roast in 325°F (160°C) oven, basting often with oil mixture and later with pan juices, until juices run clear when pork is pierced and just a hint of pink remains inside, or thermometer reads 160°F (71°C), 1 to 1-1/2 hours.
Reserving pan juices, transfer to serving platter; tent with foil and let stand for 10 minutes before thinly slicing. Mix carving juices with pan juices; spoon some over slices, serving remainder on the side.
Nutritional facts Per serving: about
- Sodium 443 mg
- Protein 38 g
- Calories 380.0
- Total fat 21 g
- Potassium 653 mg
- Cholesterol 92 mg
- Saturated fat 7 g
- Total carbohydrate 7 g
- Iron 9.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 2.0
- Vitamin C 3.0