No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


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
Roast Pork with Brown Ale and Prunes

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.

Reviews (1)

  • kateivy 19 Dec, 2011

    This was great and colorful... I used pork cutlets and added dried figs. I also added Honeycrisp apples last 15 minutes cut up. Didn't need a whole roast for 2 people.May use this as an extra main dish for Christmas.....