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.

The Martha Stewart Show, December 2011


Read the full recipe after the video.

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees.

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

  • 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.

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

  • 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)

Rating: Unrated
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.....