Pork with Prunes and Apples in the Oven

1. 1 Pork shoulderpack 800 g ≈ $4.50 140 g
2. 2 Prunespack 200 g ≈ $3.50 25 g
3. 3 Apples≈ $3.50 per kg 70 g
4. 4 Onions≈ $1.60 per kg 50 g
5. 5 Honey 8 g
6. 6 Mustard 8 g
7. 7 Sunflower oil 6 ml
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut pork¹ into 1.2–1.6-inch chunks, season with salt and pepper.

2. Mix honey, Dijon mustard, and oil. Coat the pork¹ and let marinate 10 minutes.

3. Slice apples³ into wedges, cut onion⁴ into large rings, and rinse prunes².

4. Arrange pork¹, onion⁴, apples³, and prunes² in a baking dish. Toss together and add 40 ml water per serving.

5. Cover with foil and bake at 350°F (180°C) for 70 minutes until pork¹ is tender.

6. Remove foil and bake 8–10 minutes more for a light brown crust.