More yumminess

I cooked a delicious meal last night that would be perfect for a school/work night - it was simple, most hands-off, and delicious. Don't be deceived by the long list of ingredients. It really is easy. Plan ahead, though - it takes about 2 1/2 hours in the oven. Serve it with simple couscous or rice and some vegies or a salad and you're all set!

The original recipe, on which I based what I made, is from my cookbook simply titled Jewish, and it is from a series of cookbooks I buy at Borders. I love the whole series! I've got 6 or 7 of them. They usually are under $10.00, and boy are the worth it. The publisher is Hermes House, they are about 12x9 in size, with colorful pictures, and very simple titles like Thai, Russian, French, etc. The recipes are usually easy and delicious.

The recipe in the cookbook is for lamb, and I used pork - it's what I had. :-) I'll definitely be trying it with the lamb, though, as it seems like that would be wonderful!

Pork with Honey and Prunes

1/2 to 3/4 c pitted prunes, very roughly chopped

enough hot, black tea to cover the prunes

2 1/4 lb meat (I used pork loin), cut into chunky portions

1 onion, chopped

2 Tbsp dried parsley

1/2 tsp ground ginger

1/2 tsp curry powder

1/4 tsp grated nutmeg

2 tsp ground cinnamon

1/4 tsp saffron threads

6 Tbsp honey, or to taste

1/2 c hot beef stock

1 c toasted almonds

salt and pepper

• Preheat the oven to 350' F. Put the prunes in a bowl, pour the tea over them, cover and let soak.
• Put the pork, chopped onion, parsley, ginger, curry powder, nutmeg, cinnamon, a large pinch each of salt and pepper in a roasting pan. Toss to coat all, cover and cook in the oven for about 1 1/2 hours, or until the pork is tender.
• Just before the 1 1/2 hours is up, drain the prunes, reserving the liquid, heat the beef stock, and put the saffron threads into the stock. Let the saffron steep for just a few minutes, then add the prune tea, saffron/beef stock, and honey to the pork. Cook it, uncovered, for another 30 minutes, turning the lamb once or twice.
• Add the prunes to the pan and stir gently to mix. Serve sprinkled with the almonds.

Yummy!