This recipe for roast pork with apples and plums is really simple and delicious. It comes from “La Cucina Italiana“, a timeless cooking magazine to which I have subscribed for years. Every recipe is a sure thing and this roast immediately became one of our “strong” dishes to prepare for home and also when you have guests.


  • 1 kg of potatoes
  • 700 g of pork loin
  • 1 liter of vegetable broth
  • 150g pitted plums (soft)
  • 2 golden apples
  • 4 shallots
  • garlic
  • butter, oil, salt and pepper to taste.

First, peel the shallots and cut them not too thinly, to prevent them from burning. Brown them in a pan with a drizzle of oil and a clove of garlic, peeled and crushed. Add the meat and roast it on all sides for about 3-4 minutes, it must be golden on the entire surface.


Add the plums and apples to the meat, peeled and cut into chunks. Salt, pepper and add the broth. Cook the meat for 40 minutes, over medium heat, with the lid on but allowing it to vent.



Remove the meat from the pan and remove the garlic. Blend the sauce with an immersion blender. Bring it back to the heat and let it reduce for 10 minutes, then “polish” it by melting a knob of butter.


Slice the meat and serve it with the sauce. You can also place the slices in the sauce and cook them for a minute, to soften and season the meat evenly.

For the potatoes: peel them and cut them into irregular wedges and blanch them in boiling water for 10 minutes.
Then toast them for 5 minutes in a pan with plenty of hot extra virgin olive oil, until a crunchy crust forms. Cook a few at a time to prevent them from sticking and accompany them with the roast.








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