First Place, Entree Category
2014 Ohio State Fair
Karen Haldeman
Cincinnati, OH

1/2 cup brandy
About 30 pitted prunes
1 (4 to 6 lbs.) Boston Butt pork roast
Kosher salt
freshly ground black pepper
1/4 cup vegetable oil
3 red onions
2 cups Vinoklet Traminette or other dry Ohio white wine
2 cups chicken broth
Pinch red pepper flakes
8 whole fresh sage leaves
1 tbsp. chopped fresh sage
1 tbsp. tomato paste
1/4 cup honey
2 tbsp. chopped fresh parsley
1/2 cup toasted walnuts

1. Bring brandy to a boil in a small saucepan, then remove from heat and stir in prunes and set aside

2. Preheat oven to 325 F

3. Trim excess fat from meat and rub all sides with a liberal amount of Kosher salt and ground pepper

4. Put oil in a heavy, oven-proof pot and place over medium-high heat

5. Place pork in pot and brown all sides

6.Remove pork to a plate and put the onions in the hot oil and reduce heat to medium. Cook until onions begin to brown

7. Add the wine, chicken broth, red pepper flakes, whole sage leaves, tomato paste and honey. Bring to a boil

8. Put pork back in pan, cover tightly, and cook in oven until pork is very tender (about 2 hours)

9. Add prunes and brandy and the chopped sage to the pot

10. Return pot to oven uncovered and cook for an additional 20 minutes

11. Put meat on a cutting board and cover loosely with foil

12. Strain the cooking liquid into a saucepan, keeping the onions and prunes

13. Bring the liquid to a boil and reduce by half

14. Add onions and prunes back to the pot to warm them

15. Slice the meat and arrange on a serving platter, topped with prunes, onions, and some of the sauce

16. Garnish with chopped parsley and toasted walnuts