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Braised Pork Loin with Prunes (Porc aux Pruneaux)

🇫🇷 France

Servings: 6 Prep: 15 minutes Cook: 1 hour 30 minutes Total: 1 hour 45 minutes

Ingredients

  • 2 lbs (950g) pork loin, tied
  • 1 1/4 tsp salt
  • 1 1/2 tsp black pepper
  • 8 ounces (220g) dried prunes, ideally pitted
  • 1/4 cup (60ml) Armagnac or Cognac
  • 2 tbsp unsalted butter
  • 4 medium onions, peeled and sliced into half-rounds
  • 3 ounces bacon (about 3 strips), sliced into 1/4-inch matchsticks
  • 1/2 cup (125ml) white wine
  • 1/2 cup (125ml) chicken stock, ideally low sodium
  • 1-2 rosemary sprigs

Steps

  1. Place dried prunes in a bowl with the Armagnac or Cognac, stir to coat, and let soak for 1-2 hours.
  2. One hour before cooking, remove pork loin from the fridge and season on all sides with 1 teaspoon salt and 1 teaspoon black pepper. Let it come to room temperature.
  3. Melt butter in a large skillet or Dutch oven over medium heat. Sear pork loin on all sides, about 6-7 minutes per side, until browned. Transfer to a plate and cover with foil, keeping the drippings in the pan.
  4. Add onions, bacon, rosemary, 1/4 teaspoon salt, and 1/2 teaspoon black pepper to the same skillet. Sauté for 15 minutes until fragrant and onions are lightly caramelized.
  5. Add white wine and chicken stock to the skillet. Once simmering, return pork to the pan, cover, and cook on medium-low heat for 45 minutes.
  6. Drain prunes from the alcohol (discard or reserve alcohol separately) and add prunes to the sauce. Cover and cook for 20 more minutes.
  7. Check pork temperature with a meat thermometer; it should read 145°F (74°C). If not, cook 5-10 minutes longer.
  8. Remove the lid and simmer the sauce for 5-10 minutes until it reaches a slightly syrupy consistency. Adjust seasoning to taste.
  9. Slice the pork into 1/3-inch thick slices and serve with sauce poured over top.

Source: www.pardonyourfrench.com