Prepare the Prunes

  • 1 1/4 lb pitted prunes
Soak in 1 cup of dry sherry for 2 hours.  Drain the prunes and reserve the dry sherry.  Add it to a sauce pot with:
  • 1/2 cup balsamic vinegar
  • 4 cups beef stock
  • Salt and pepper to taste
Boil over medium high heat until reduced by 1/2.  Return the prunes to the sauce.  You will serve this warm with the pork loin.

Pork Roast
Preheat your oven to 400
  • 6 medium onions
Peel and coarsely chop.
  • 1/4 cup of olive oil and 4 tbsp butter
Heat in saute pan until butter melts, add chopped onions and saute until translucent.  Place onions in a roasting pan large enough to hold the pork roast. Place the pork roast with the rub on it on top of the onions, fat side up.  Roast for 1 hour.  Reduce heat to 325 and continue cooking until an instant read thermometer reaches 152 degrees when inserted at the thickest point of the roast.  This should take another 35-45 minutes depending on your oven.   Remove roast from pan, place on a cutting board with drain  and set aside to rest.  

Strain juices from the roasting pan, skim off fat and discard.  Pour skimmed juices into the sauce pan with the prune marinade.

Raise the heat in the oven to 400 degrees.

While the pork was roasting I was "multi-tasking".  I prepared the asparagus for the oven and cleaned the mixed berries.   
  • 4 lbs thin asparagus
Break one stalk to see where the tender point starts. Cut the stalks to that length, rinse and pat dry.

Lay the asparagus in a single layer on two disposable aluminum sheet pans.  Sprinkle liberally with extra virgin olive oil and shake the pans to coat the stalks.  Sprinkle lightly with pepper.

I put the berries in a large bowl on the sideboard to bring them to room temperature.

Then when the pork was resting, after coming out of the oven, I roasted the asparagus and reheated the potatoes. 

Place asparagus in 400 degree oven for 10 minutes. (Every oven is different, test asparagus at 8 minutes for tenderness.)    

  • 1/2 cup grated parmigiano reggiano
Sprinkle on top half of the asparagus stalks.  Return  sheet pans to the top 1/3 of oven.  Bake until the cheese melts.

Dot potatoes with 2 tsps of butter.  Test for salt and pepper.  Return to bottom 1/3 of oven to reheat.

Remove the asparagus and the potatoes at the same time and place in serving dishes.

12 Noon the Day of our Celebration

While the asparagus and potatoes are cooking I tossed the salad greens with the lemon vinaigrette.  I had removed the vinaigrette from the refrigerator about an hour prior to dressing the greens.  

3:00 PM the Day of our Celebration
I put out this selection of olives along with the ricotta pie for everyone to enjoy while I put the finishing touches on the meal.

Green Sicilian olives marinated in extra virgin olive oil and chopped celery
Oil cured black olives marinated with orange peel and zest
Olives stuffed with blue cheese
Olives stuffed with almonds

Everyday Divas Celebrations
Sue does Easter Dinner

Everyday Divas Celebrations
Sue does Easter Dinner

Everyday Divas Celebrations
Sue does Easter Dinner