Prep time, 15 minutes. Cooking time, two-and-a-half hours. Serves four people.
 
◦ 2 pounds or 1 kilogram of rib pork roast.
◦ 1 cup of canola oil, placed in a large, deep skillet
◦ 1 large carrot cut in 3 chunks
◦ 1 onion cut in 4 sections
◦ 1 bay leaf 
◦ 1 six-inch celery branch,
◦ 1 tablespoon of black pepper
◦ 2 apples peeled and cut in chunks
◦ 12 dried prunes
◦ 3/4 tablespoon salt
◦ 1 cup chicken bouillon

Preheat the oven to 425 F. Heat canola oil in skillet and sear all sides of the pork roast for 10 minutes. Remove from skillet and place into a roast pan with some of the canola oil, plus carrot, onion, bay leaf and celery. Place eight prunes and three-quarters of the apple chunks around the meat. Make an incision three-quarter lengthwise on the roast without reaching the two extremities, and stuff the incision with 4 prunes and the rest of the apples. Pour the chicken broth on top of the incision and place the roast pan into the oven. Every 30 minutes, baste the roast. Reduce heat after one hour 45 minutes to 350 F for an additional 45 minutes.
 
Serve with mashed potatoes mixed with nutmeg powder, snow peas and bell pepper sauteed in butter, en julienne.
 
Pair with: Slipstream, Black Toque, Surly Blonde

Recipe by Louis Richer