Californian Pork

Californian Pork

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Servings: 12
Calories: 500


  • 4 lb boned shoulder of pork
  • 1 large onion sliced
  • 10 floz inexpensive red wine
  • 2 bay leaves
  • 6 peppercorns
  • 12 prunes
  • 6 tbsp inexpensive brandy or red wine

for the beurre manie

  • 1 1/2 oz butter
  • 1 1/2 oz flour
  • salt and pepper


  • If the butcher has tied the pork, remove the string and place the pork flat in a casserole with the onion, wine, bayleaves and peppercorns. Cover and allow to marinate overnight.
  • Stone the prunes and put in a small bowl with the brandy or wine. Allow to soak overnight so that all the brandy or wine is absorbed.
  • The following day, heat the oven to 450°F (230°C) mark 8.
  • Lift the pork from the marinade and pack the prunes into the cavities of the meat. Roll it up and tie securely with string. Put the meat in a roasting tin and pour over the Californian Pork strained marinade.
  • Roast the pork in the oven for 15 minutes, then reduce the oven temperature to 350°F (180°C) mark 4 and cook for a further 2 hours, basting occasionally.
  • Lift out the pork, place on a warm serving dish and keep warm.
  • Cream the butter with the flour to make a smooth paste. Gradually add to the juices in the roasting tin, whisking well until all the butter and flour paste has been added.
  • Bring to the boil, stirring until the sauce has thickened. Taste and check seasoning.
  • Simmer for 2 minutes. Pour the sauce into a sauce boat and serve with the pork.
Calories: 500 kcal
Carbohydrates: 11 g
Protein: 36 g
Fat: 31g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 138 mg
Sodium: 129 mg
Potassium: 635 mg
Fiber: 1 g
Sugar: 4 g
Vitamin A: 179 IU
Vitamin C: 2 mg
Calcium: 53 mg
Iron: 3 mg
Ingredients Pork, Shoulder of Pork
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