Pork roast with sausage and prunes is a classic dish in the northern Italian tradition. It is usually served cold but I prefer it hot. Actually what I like the best is to sautee’ the meat slices with a bit of oil and rosemary before serving. And to make the gravy super delicious I added some shitaki mushrooms which give the sauce a very unique umami flavor. Recipe adapted from Agata Torricella’s.
Pork roast with sausage and prunes is a classic dish in the northern Italian tradition. It looks superb when sliced and the shitaki gravy will make it just the perfect meat dish!
- 1 1/2 Lb pork loin butterflied -
- 2 cups red wine (or dry white wine) -
- 4-6 cooked ham slices -
- 10 prunes soaked in red wine (or porto or marsala) -
- 3-4 walnut halves chopped -
- XV Olive Oil -
- fresh herbs (rosemary,sage,thyme) -
- sea salt and black pepper -
- 1 cup or more shitaki mushrooms chopped -
- 2 cups white wine + marsala from the soaked prunes -
- cornstarch or flour -
- milk -
- salt & pepper -
- Butchers' twine -
Preheat oven to 450/475 degrees F. Put prunes to soak in porto wine or any red wine (I used Marsala wine). Chop the shitaki mushrooms. Remove the skin from the sausages.
Lay the pork, cut-side up, season with salt and pepper, and spread the sausages evenly on the meat. Add half prunes and all walnuts on the flattened loin. Add the prosciutto (or cooked ham or pancetta) slices.
With the help of a parchment paper sheet roll tightly and tie with twine at 1/2-inch intervals starting by the longer side.
Add herbs (sage,thyme, rosemary)
Place the pork in a dutch oven over medium/high gas and keep turning the meat till nicely brown on each side.
Add the wine of the prunes, some more red or white wine, the other prunes, the shitaki mushrooms, and season with salt and pepper. You can skip the browning step if using a roasting pan fitted with a rack instead of the dutch oven. Just place the meat directly in the oven with all the ingredients but check if you need to add more liquid (wine or water) to the sauce.
Place dutch oven with lid in the preheated oven (450/475 F*), turn and wet the loin with its juice every 15 minutes. Roast until the pork reaches an internal temperature of 145 to 150 degrees F, about 20 minutes per pound. Transfer the pork to a cutting board, and let rest for 15/20 minutes before carving.
Filter the sauce. With the mushrooms decorate the serving plate. Serve cold with hot gravy sauce
or reheated in a pan (sauteed with olive oil and some rosemary) and serve with or without the gravy sauce.
if the sauce is too thick add some milk, and adjust salt and pepper. If too loose add some cornstarch using some cold water to dissolve, otherwise add some flour with the help of a strainer little by little to the warm sauce till reached the wished thickness.