Remember those summer days when we were rolling in plums? The tree is cold and lonely now, but our shelves are WELL stocked with plum jam. Let’s just say, one can only eat so much toast. We wondered if there was a savory way we could use up some jam. An answer presented itself when we brought home From a Polish Country House Kitchen from the library. After salivating over many of the winter appropriate recipes in the book, we began to notice a pattern. Apparently there are a lot of plum trees in Poland and many of the dishes involve prunes. What thrifty people. Upon the book’s suggestion, we adapted a recipe to include plum jam and used the slow cooker instead of the oven to ease our schedule. I hope you’ll find this easy, tasty dish comforting for your winter evenings. The jam will give you a little sweet reminder of sunny days.
2.5-3 pound pork arm roast (or a comparable piece of pork)
1 large clove garlic
2 tbls. dried marjoram
2 tbls. olive oil
4-8 ounces plum jam
coarse salt, pepper
1 1/2 c. water
- Rinse the pork, pat dry, and cut a deep pocket in the side of the roast.
- With a mortar and pestle, grind marjoram and garlic together to form a paste. (Alternatively, you can mince and mash with a fork.) In a small bowl, mix this paste with about 2 tbls. olive oil, 2 tsp. coarse salt, and many grinds of pepper.
- Rub this paste all over the meat and inside the pocket. Let it sit in the refrigerator for at least an hour. (Overnight would work just fine, too.)
- After the meat has rested, fill the pocket with jam. Tie it closed with butcher’s twine.
- Heat a skillet over medium high. Brown the roast on each side (even the ends) for about 1 1/2 minutes each side. Place the roast in the slow cooker and deglaze the pan with the water. Pour this and any scraped browned bits from the skillet into the slow cooker. Cover and cook at least 6 hours.
- To make tying a little easier, lay your string out in rows on a plate. Then, place your roast on top of it. Bring strings together and tie.
- We served it with cabbage, beans, and sweet potato one night and mashed potatoes the next. What a great, simple winter meal!