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Roast Pork with Brown Ale and Prunes

Pair pork with sweet dried fruits and hearty ale for a delicious one-pot entree. This recipe comes from chef Stephane Reynaud's "Rotis" cookbook.

  • Servings: 6

Source: The Martha Stewart Show, December 2011


  • 3 shallots, peeled and chopped
  • 2 carrots, peeled and chopped
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 cup olive oil
  • 1 (2 3/4-pound) pork loin
  • 2 cups brown ale
  • 7 ounces pitted prunes
  • 3 1/2 ounces dried apricots
  • 7 tablespoons unsalted butter


  1. Preheat oven to 325 degrees.

  2. In a small bowl, mix together shallots, carrots, cinnamon, and ginger until well combined. Set aside.

  3. Heat olive oil in a roasting pan over high heat. Add pork and cook, turning, until browned on all sides. Add the shallot mixture and transfer to oven; add 1 cup ale and cook for 30 minutes.

  4. Remove pork from oven; add prunes, apricots, and remaining cup of ale to roasting pan and return to oven. Roast for 30 minutes more.

  5. Transfer roast to a serving dish and place roasting pan over low heat. Add butter and cook, stirring, until melted and well combined. Pour sauce over pork and serve.

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