Pork with Prunes and Apples in the Oven
Tender pork chunks baked with apples, onions, and prunes. The sweet-tart additions tenderize the meat and create a rich sauce.
- Time
- 1 h 30 min
- Serving
- 571 kcal
- Ingredients
- ≈ $1.55
- Protein
- 24 g
Ingredients
- 1 Pork shoulderpack 800 g ≈ $4.50 140 g
- 2 Prunespack 200 g ≈ $3.50 25 g
- 3 Apples≈ $3.50 per kg 70 g
- 4 Onions≈ $1.60 per kg 50 g
- 5 Honey 8 g
- 6 Mustard 8 g
- 7 Sunflower oil 6 ml
- 8 Salt 2 g
- 9 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut pork1 into 1.2–1.6-inch chunks, season with salt and pepper.
Mix honey, Dijon mustard, and oil. Coat the pork1 and let marinate 10 minutes.
Slice apples3 into wedges, cut onion4 into large rings, and rinse prunes2.
Arrange pork1, onion4, apples3, and prunes2 in a baking dish. Toss together and add 40 ml water per serving.
Cover with foil and bake at 350°F (180°C) for 70 minutes until pork1 is tender.
Remove foil and bake 8–10 minutes more for a light brown crust.
Tips
- Why it works
- Honey and mustard in the marinade tenderize the pork as the collagen breaks down when heated. If you skip marinating, the meat stays tough even after baking.
- Substitutions
- Swap the prunes for dried apricots (25 g), which are less sweet but keep their texture. You can use a tart apple variety (such as Antonovka) for a brighter taste.
- Common mistakes
- If the sauce is watery after baking, you added too much water. It should be thick, almost like syrup, not runny.
- Storing and reheating
- Keeps for 3 days in the fridge. Reheat in the microwave for 2–3 minutes under a lid, adding 1 tablespoon of water for the sauce. Don't freeze.
- Serve with
- Serve with boiled potatoes or buckwheat to balance the sweet-and-sour taste and make the dish more filling.
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