Ingredients:

• 1-1.2 kg pork or beef roast (choose your preference)
• 2 large onions, finely chopped
• 120 g prunes (pitted)
• Salt, to taste
• Pepper mixture, to taste
• Italian herbs, to taste
• Nutmeg, to taste
• Juice of 1/2 lemon (about 1 tablespoon)

How to Make It:

1. Prepare the meat: Begin by selecting your cut of meat. You can choose pork for a slightly sweeter, juicier result, or beef for a richer, deeper flavor. Pat the meat dry with a paper towel to remove excess moisture, ensuring a perfect sear when cooking.
2. Season the roast: In a small bowl, combine the salt, pepper mixture, Italian herbs, and a pinch of nutmeg. Rub the mixture evenly over the surface of the meat. This will help infuse the meat with robust flavor and ensure a savory crust as it cooks.
3. Sear the meat: Heat a large skillet over medium-high heat and add a bit of oil. Once the pan is hot, sear the meat on all sides until it develops a nice golden-brown crust. This step is crucial as it locks in the juices and adds depth to the overall flavor.
4. Prepare the onions and prunes: While the meat is searing, chop the onions and pit the prunes. The sweetness of the prunes will complement the savory taste of the meat and balance out the acidity of the lemon.
5. Layer the ingredients: Transfer the seared meat to a roasting pan or oven-safe dish. Surround the meat with the chopped onions and prunes. Drizzle the juice of half a lemon over the top of the roast. The lemon juice will add a subtle tang that enhances the flavors of the herbs and spices.
6. Roast the meat: Preheat the oven to 180°C (350°F). Cover the roasting pan with foil and place it in the oven. Cook the roast for approximately 1.5-2 hours, depending on the size of the meat and whether you’re using pork or beef. For pork, the internal temperature should reach 70°C (160°F), while beef can be removed from the oven once it reaches 60-65°C (140-150°F) for a medium level of doneness.
7. Let it rest: Once the roast is done, remove it from the oven and let it rest for at least 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.
8. Serve: Slice the meat into thick pieces and serve with the cooked onions and prunes on the side. This dish pairs wonderfully with mashed potatoes, roasted vegetables, or a light salad.

Nutrition Facts:

Note: These values are based on using pork for the recipe and may vary depending on the exact cut of meat.

FAQs:

1. Can I use dried apricots instead of prunes? Yes! Dried apricots work well as a substitute for prunes, offering a similar sweetness. You can also use dried figs or raisins if you prefer.
2. Should I marinate the meat beforehand? Marinating is optional. However, you can marinate the meat in lemon juice, herbs, and olive oil for a few hours or overnight for extra tenderness and flavor.
3. What type of cut is best for this recipe? For pork, a pork loin or shoulder works well. If you’re using beef, a chuck roast or ribeye is a great choice for a flavorful and tender result.
4. Can I make this dish in a slow cooker? Absolutely! After searing the meat, you can transfer it to a slow cooker with the onions, prunes, and lemon juice. Cook on low for 6-8 hours or until tender.

Tips for Making the Perfect Roast:

1. Choose quality meat:
   Opt for a well-marbled cut of pork or beef. Marbling refers to the fat content within the meat, which melts during cooking and helps keep the roast tender and juicy.
2. Searing is key:
   Don’t skip the searing process. This step adds a layer of flavor and texture that is hard to achieve by just roasting alone.
3. Balance the flavors:
   The combination of prunes, lemon, and nutmeg creates a balance of sweet, tangy, and savory flavors. You can adjust the amount of prunes or lemon to suit your taste preference.
4. Let the meat rest:
   Always allow the roast to rest before slicing. This ensures that the juices don’t escape when you cut into the meat, preserving its tenderness.
5. Test for doneness:
   Use a meat thermometer to check the internal temperature. This guarantees that the roast is cooked to perfection without being under or overdone.

Storage Tips:

1. Refrigeration:
   Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Make sure the meat is fully cooled before storing to avoid moisture buildup.
2. Freezing:
   This roast can be frozen for up to 3 months. Slice the meat into portions and store it in freezer-safe bags. When you’re ready to eat it, thaw in the refrigerator overnight and reheat in the oven.
3. Reheating:
   To reheat, preheat your oven to 150°C (300°F), cover the meat with foil, and warm for 15-20 minutes. This will ensure the meat stays juicy without drying out.

Conclusion:

This succulent pork (or beef) roast with prunes and lemon is an irresistible combination of flavors that will make any meal special. The sweetness of prunes blends harmoniously with the tangy lemon juice and rich spices, creating a roast that is both savory and slightly sweet. Whether you’re serving it for a holiday feast or a simple family dinner, this dish is sure to impress. Try it today, and enjoy a comforting, flavorful meal that’s easy to make but offers gourmet-level taste