Pork with Prunes and Orange Juice

This is a popular family dinner dish in Catalonia. Serve with a salad and bread to sop up the juices. You may prefer to use pitted prunes, but the original recipe calls for whole ones so that diners can hold the pits in their fingers to savor the last bits of prune.

4 prunes with pits

1⁄2 cup water

2 TBS olive oil

11⁄2 large onions, sliced into crescents

11⁄2 pounds boneless pork, sliced into 1⁄2-inch-thick steaks

2 cups fresh orange juice with pulp

1 TBS cornstarch

salt and pepper to taste

• Simmer prunes in water for 2 minutes to soften. (Or microwave for 1 minute at 800 watts). Set aside.
• In a heavy saucepan, heat oil over medium heat; fry onions until softened. Sprinkle cornstarch over onions; mix well.
• Place pork over onions, turning when they change color. Stir in orange juice, prunes, salt, and pepper.
• Leave to simmer for 5 minutes until sauce thickens. Do not cook beyond this as the pork will toughen.
• Serve immediately.