Grabbing the Gusto

Deirdre Reid – Freelance Writer & Home Cook

How do you feel about meat and fruit? It’s a dinner deal-breaker for some of my friends, but I love the sweet and savory combination. I found this recipe on the Bitchin’ Camero blog – yes, that’s the name of Melissa Camero Ainslie’s cooking blog, don’t knock it, subscribe instead, she posts some great recipes. I immediately knew this would be a winner. The sweetness of the prunes would be balanced by the smoked paprika, red pepper and rosemary. And pork loin just happened to be on sale too.

Don’t mess up and overcook the pork like I did. I left it in the pot for too long after taking it off the heat, and, of course, the meat continued to cook. Our pork was still delicious but a bit overdone for my taste. This recipe makes a lot of sauce, so after taking the pork out, you could put the pot back on the stove and reduce the sauce a bit if you’d like to thicken it up.

I wasn’t sure if Jim would like the prune aspect of this dish. So many people have an aversion to prunes that I don’t understand. But he loved it, even though I overcooked the pork. This recipe is a keeper; I’ll definitely be making it again.

I served this with the amazingly delicious Baked Spinach recipe I posted last week and the couscous recipe below.

pork loin roast recipe prunes rosemary red wine

prune plums, next step - drying (photo by Lene)

Pork Roast with Prunes, Rosemary and Wine

You’ll need a large heavy pot with lid and cutting board.

  • 1 tablespoon olive oil
  • 1-1/2 to 2 pounds pork loin roast, fat trimmed
  • 2 teaspoons salt
  • 2 teaspoons freshly ground pepper
  • 2 garlic cloves, minced
  • 1 cup dried pitted prunes
  • Leaves of 2 fresh rosemary sprigs (about 2 teaspoons), minced
  • 1 cup red wine
  • 1 cup water
  • 1/2 teaspoon smoked paprika (hot or sweet)
  • ½ teaspoon red pepper flakes

Heat oil over medium-high heat in a large heavy pot. Season the pork with salt and pepper. When the oil is hot, place the pork in the pan and sear undisturbed for 4 minutes on each side.

Reduce the heat to medium-low and add the garlic, cook for 1 minute or until it just starts to golden. Add prunes, rosemary, wine, water, smoked paprika and red pepper flakes. Cover and let simmer for 20 minutes. Flip the roast, cover and cook for another 20 – 25 minutes, or until the internal temperature reaches 160-170.

Remove the pork to a cutting board and let sit for 5 minutes. Slice and serve with the prune sauce.

Original recipe: Pork Roast with Prunes, Rosemary and Wine, Bitchin’ Camero


You’ll need a medium saucepot with lid.

  • 1 tablespoon olive oil
  • 1 small onion or half a medium onion, sliced
  • 4 oz mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 green onion, sliced
  • 1-1/4 cup water
  • ¼ teaspoon salt
  • 1 cup couscous

Heat olive oil in a medium saucepot. Add onions and mushrooms, sauté until starting to soften. Add garlic and green onion, sauté for one minute or until garlic starts to golden. Add water and salt. Bring water to a boil. Add couscous and stir to mix. Cover pot and let couscous steam 4-5 minutes. Fluff with a fork before serving.

8 thoughts on “Pork Roast with Prunes, Rosemary and Wine

  1. Can’t remember the last time I had a prune, but I see the next time around the corner with this one.

    “Be content that those who can make omelettes properly can do nothing else.”
    Hilaire Belloc

    1. deirdrereid says:

      This recipe takes prunes to a new level — red wine and rosemary infused. Leftover sauce (and prunes) mixed into couscous makes a good breakfast or snack. Thanks for visiting!

  2. MR says:

    Can this be prepared in a crock pot/slow cooker? Any recommendations…

    1. deirdrereid says:

      I’ve never made this recipe in a crockpot. I’ve made pork loin roasts in the crockpot when I wanted a shredded (pulled) type dish. I’ve done a Chinese-style pork roast and a southwestern style pork roast in the crockpot, but I wanted the pulled/shredded texture for wrapping in tortillas. I think that’s the danger, The meat will get too cooked and start to melt/shred — which is great for those dishes where you want that type of texture, but not this one. Maybe you could do it at a low heat for less time? That might even be too much. If I were you, I’d google “pork loin” and crockpot to see if any of them result in what you want here — not a pot of shreddable meat but a seared piece of meat that’s not overcooked.

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