Braised Pork Loin with Prunes Recipe

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Ingredients:

Serving

1/4 cup olive oil
2 lb onions (6 to 8 medium), halved lengthwise, then thinly sliced lengthwise
1 head of garlic, cloves separated and peeled
1 1/4 tsp salt
1/2 tsp black pepper
2 cups pitted prunes (14 oz)
1 cup armagnac
1 (3- to 3 1/2-lb) boneless center-cut pork loin roast (3 to 4 inches in diameter), tied
10 fresh parsley stems
2 large fresh thyme sprigs
1 large fresh sage sprig
1 california bay leaf or 2 turkish
1/4 tsp black peppercorns
2 whole cloves
1/3 cup dijon mustard
1/3 cup packed light brown sugar
1 cup dry white wine
1 cup reduced-sodium chicken broth (8 fl oz)
2 to 3 tbsp red-wine vinegar

Directions:

Heat 2 tablespoons oil in 5-quart pot over moderate heat until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are soft and golden, about 20 minutes. Transfer onions to a bowl and reserve pot.
Simmer prunes and Armagnac in a 1- to 2-quart saucepan 5 minutes. Remove from heat and set aside.
Make a hole for stuffing: Insert a long thin sharp knife into middle of one end toward center of loin, then repeat at opposite end to make an incision that runs lengthwise through roast. Enlarge incision with your fingers, working from both ends, to create a 3/4-inch-wide opening.
Pack about 20 prunes into pork, pushing from both ends toward center (reserve remaining Armagnac and prunes). Pat pork dry and season with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
Put oven rack in middle position and preheat oven to 375°F.
Wrap parsley, thyme, sage, bay leaf, peppercorns, and cloves in cheesecloth and tie into a bundle with kitchen string.
Brush pork with mustard, then evenly coat with brown sugar. Heat remaining 2 tablespoons oil in reserved pot over high heat until hot but not smoking, then brown meat on all sides (not ends), reducing heat if necessary to keep from burning, about 6 minutes total.
Transfer pork with tongs to a plate, then add white wine and reserved Armagnac (but not prunes) to pot. Bring to a boil, then remove from heat.
Add broth, onions, and cheesecloth bundle to pot with Armagnac mixture, then add pork with any juices accumulated on plate and turn pork fat side up. Bring to a boil over high heat, covered, then transfer to oven and braise 30 minutes.
Add remaining prunes and braise until thermometer inserted diagonally 2 inches into meat (avoid stuffing) registers 150°F, about 15 minutes.
Transfer pork to a cutting board and cut off and discard string, then cover with heavy-duty foil (temperature of pork will rise as it stands).
While pork stands, skim fat from surface of sauce (if necessary) and remove and discard cheesecloth bundle, then stir in vinegar and remaining 1/4 teaspoon salt and pepper to taste.
Cooks' note: If you don't have a 5-quart heavy pot, onions and pork can be browned separately in a 12-inch heavy skillet, then transferred with remaining ingredients to a deep 13- by 9-inch roasting pan, tightly covered with heavy-duty foil, and braised in oven.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	835.92 Kcal (3500 kJ)
Calories from fat	341.97 Kcal
		% Daily Value*
Total Fat	38g	58%
Cholesterol	140.93mg	47%
Sodium	653.27mg	27%
Potassium	1477.3mg	31%
Total Carbs	53.64g	18%
Sugars	33.4g	134%
Dietary Fiber	4.15g	17%
Protein	62.02g	124%
Vitamin C	12mg	20%
Iron	3.9mg	22%
Calcium	73.7mg	7%

Amount Per 100 g
Calories	172.31 Kcal (721 kJ)
Calories from fat	70.49 Kcal
		% Daily Value*
Total Fat	7.83g	58%
Cholesterol	29.05mg	47%
Sodium	134.66mg	27%
Potassium	304.52mg	31%
Total Carbs	11.06g	18%
Sugars	6.88g	134%
Dietary Fiber	0.86g	17%
Protein	12.78g	124%
Vitamin C	2.5mg	20%
Iron	0.8mg	22%
Calcium	15.2mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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