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Main dishes

Roasted pork collar with plums and onions

Pork collar slices roasted until tender with fresh plums, onions, cinnamon, and honey for a sweet-tart oven-baked meal. Serves 4.

Gluten-free · Translated from Slovak · · High-protein recipe · 28 g protein per serving

Roasted pork collar with plums and onionsSave on Pinterest

Recipe at a glance

Prep time
15 min
Cook time
1 hr 30 min
Total time
1 hr 45 min
Servings
4 servings
Difficulty
Easy
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Pork collar roasted with plums makes a fall meal from the oven: roast slices of pork collar with onions, covered, until tender, then add plum halves with a pinch of cinnamon and honey for the last half hour. The plums break down into sweet-tart juices.

Ingredients

4 servings

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Instructions

Tip: tap a step to mark it as done.

  1. Sear the pork

    10 min

    Preheat the oven to 180 °C (350 °F). Pat the pork collar dry with a paper towel, season with salt and pepper, and sear in the oil on both sides. Cut the onions into wedges and place them in a roasting pan, then arrange the pork on top.

  2. Roast covered

    1 hr

    Pour in the water, cover, and roast for 1 hour.

  3. Add the plums

    30 min

    Halve and pit the plums, then arrange them around the pork. Drizzle with honey, sprinkle with cinnamon, and roast uncovered for another 30 minutes, until the pork is tender and the plums have broken down.

  4. Serve

    Serve the pork collar with the plum juices. Sliced steamed bread dumplings or mashed potatoes go well alongside.

Tip: Late-season Bystrica plums work well for roasting—they are sweeter and easy to pit. If your plums are tart, add an extra tablespoon of honey.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
435 kcal
Protein
28 g
Carbohydrates
24 g
of which sugars
19 g
Fat
26 g
of which saturates
7.3 g
Fiber
2.8 g
Salt
1.7 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Krkovička pečená so slivkami a cibuľou

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