The Douro region is famous for its tasty veal and black pork raised on its dry, hilly terrain. Wherever I travelled down the valley, I was served a roast veal or pork loin with roasted potatoes, sliced potatoes with onions baked in a generous amount of olive oil, or thinly sliced fried potatoes. The roast I was served on the stunning terraced garden of the Quinta das Carvalhas was studded with prunes.<\/p>\n
This recipe makes 8 serving(s)<\/p>\n
Ingredients<\/strong><\/p>\n Preparation:<\/strong><\/p>\n In bowl, mix together prunes, Port, garlic and 1\/2 tsp (2 mL) of the sa< let stand for 1 hour.<\/p>\n Cut slits in pork evenly all over; insert prune half with clinging garlic in each slit. Place in roasting pan. Sprinkle with paprika and remaining salt. Mix prune juices with oil; spoon 3 tbsp (45 mL) over pork.<\/p>\n Roast in 325\u00b0F (160\u00b0C) oven, basting often with oil mixture and later with pan juices, until juices run clear when pork is pierced and just a hint of pink remains inside, or thermometer reads 160\u00b0F (71\u00b0C), 1 to 1-1\/2 hours.<\/p>\n Reserving pan juices, transfer to serving platter; tent with foil and let stand for 10 minutes before thinly slicing. Mix carving juices with pan juices; spoon some over slices, serving remainder on the side.<\/p>\n <\/p>\n Source:<\/strong> Canadian Living Magazine: March 2010<\/p>\n","protected":false},"excerpt":{"rendered":" The Douro region is famous for its tasty veal and black pork raised on its dry, hilly terrain. Wherever I travelled down the valley, I was served a roast veal or pork loin with roasted potatoes, sliced potatoes with onions … Continue reading \n