Roasted pork with apricots, apples, and prunes (Himmelreich) from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 539) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Salade à la Romaine; Anton Mosimann's braised Brussels sprouts in cream; Caramelized endive; French potato salad; Ralph Vetter's sweet potatoes with lemon

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • amoule on October 03, 2015

    Made this for an Oktoberfest dinner, using a pork loin roast. It's definitely a crowd pleaser. I added fresh thyme and fresh sage, per Hesser's recommendation - it was an excellent suggestion. I changed the cooking method, though. I marinated the ingredients together, then cooked the pork loin sous vide (60C for six hours) without the fruit and wine, then cooked the fruits/wine with the pork juices for 20 minutes in a saucepan. The amount of sugar is shocking but it works well and makes people happy.

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