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Ingredients

• 20 dried apricots
• 20 dried pitted prunes
• 1 cup brandy
• 1 bone-in pork loin roast, about 4 lb., excess fat trimmed
• Kosher salt, to taste, plus 1/2 tsp.
• 4 celery stalks, cut into large dice
• 2 carrots, cut into large dice
• 2 yellow onions, cut into large dice
• 10 garlic cloves, peeled
• 3 bay leaves
• 6 fresh thyme sprigs
• 1 cup white wine
• 1 cup chicken stock
• 2 Tbs. pine nuts, toasted
• Catalan-style spinach for serving (see related recipe at left)

Description

Pork And Dried Fruit Are Natural Partners, As This Recipe From Spanish Chef José Andrés Demonstrates. Before You Brown The Meat, Pat It Dry With Paper Towels To Ensure A Good Sear.

Williams-Sonoma