(Serves 4)

Preheat oven to 350

• 1 ½ lb boneless pork roast
• 3 Tb olive oil
• 1 medium onion
• 2 Tb butter
• 1 large sprig fresh rosemary
• 6 cloves garlic, sliced
• Salt and pepper
• 1 tsp dried thyme
• 1 cup red cooking wine; I used a cabernet sauvignon
• ½ cup water
• 3 cups fresh plums, seeded and quartered. Measure after prepping.
• 1 anaheim pepper, seeded and sliced into 1-inch slices

Mix together and set aside:

• ¼ cup balsamic vinegar
• ½ cup maple syrup
• 1 Tb Dijon mustard
• Salt and pepper

In a Dutch oven or covered roasting pan, oil the bottom of the pan with the olive oil. Scatter the onion and garlic over the bottom. Place the rosemary in the middle of the pan and place the roast on top of it. Sprinkle the roast with the thyme and some salt and pepper. Pour in the wine and cover. Bake for 1 ½ hours. Add the water and stir it in to distribute well. Turn the roast over, cover again and bake for another hour. Toss in the plums and pepper slices, add a splash more water if desired, and pour the balsamic maple mixture all over everything. Cover and bake for another 30 minutes until the plums are completely soft and slightly jammy. If you’d like to thicken the plum mixture, you can make a quick roux by melting a couple of tablespoons of butter, mixing in a tsp of flour, and stirring this into the fruit and the juices. Let set for just a couple of minutes and it’ll thicken up nicely.

Slice the roast, spoon the plums over the slices, and serve.