Pork Roast with Apples, Prunes and Potatoes

In a French oven cocotte (or thick-bottom pot with lid), saute the onion in olive oil. Roast the meat, about 5 minutes per side. Take the meat out of the cocotte and reserve.

Add the prunes and pour the white wine and swill out the cocotte for 2 minutes (the white wine will evaporate some and you’ll be left with a thicker sauce). Add the thyme/bay leaves and put the meat back in the cocotte. Coat the meat with sauce.

Cook on slow heat for about 20 minutes. After 15 minutes, add the potatoes (cut in small cubes) and coat them with sauce. After 15 minutes, add the apples and coat them with sauce. Let cook for another 10 minutes (until the apples are cooked but not mushy).