Braised Pork Loin with Prunes (Porc aux Pruneaux)
Porc aux pruneaux is a classic French dish that can take various forms, from a hearty pork roast to tender pork chops – but my personal favorite is braised pork loin with prunes. Slow-cooked in white wine, the pork absorbs a rich depth of flavor, beautifully enhanced by sweet onions and melt-in-your-mouth prunes. The result is a comforting dish bathed in a succulent, sweet-and-salty sauce that’s slightly syrupy. It’s a perfect choice for a cozy Sunday dinner, yet elegant enough to grace your holiday table as well. French-style braised pork…
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs (950g) pork loin, tied
- 1 ¼ tsp salt
- 1 ½ tsp black pepper
- 8 ounces (220g) dried prunes (ideally, pitted)¼ cup (60ml) Armagnac or Cognac
- 2 tbsp butter, unsalted
- 4 medium onions, peeled and sliced in ½ rounds
- 3 ounces bacon (3 strips/about 100g), sliced into ¼” (0.65cm) thick matchsticks
- ½ cup (125ml) white wine
- ½ cup (125ml) chicken stock, ideally low sodium
- 1 or 2 rosemary sprigs
Instructions
- 1
Step 1 - Place the dried prunes in a bowl with Armagnac/Cognac and stir to coat. Let the prunes soak for 1-2 hours.
- 2
Step 2 - One hour before you start cooking, take the pork roast out of the fridge and season it generously on all sides with 1 teaspoon of salt and 1 teaspoon of black pepper. Leave on the counter to warm to room temperature.
- 3
Step 3 - Over medium heat, melt the butter in a large skillet, braising pan or Dutch oven. Add the pork loin and sear for 6-7 minutes per side. Make sure you sear all sides until browned. Transfer pork onto a plate and cover with foil. Do not clean the skillet of fat drippings.
- 4
Step 4 - Add the onions, bacon strips, rosemary, ¼ teaspoon of salt and ½ teaspoon black pepper into the same skillet and sauté for 15 minutes, until the mix becomes fragrant and the onions are lightly caramelized. Add the white wine and chicken stock. When the liquid starts simmering, add the pork back into the pan, cover with a lid and cook for 45 minutes on medium-low heat.
- 5
Step 5 - Drain the prunes from the Cognac (or Armagnac) and add into the sauce. Don’t add the alcohol. You can pour it into a glass for sipping. Cover with a lid and cook for 20 more minutes.
- 6
Check if the pork is cooked: a meat thermometer should read 145°F (74°C). If it hasn’t reached this temperature yet, let it cook 5 to 10 extra minutes.
- 7
Step 5 - Take off the lid, and simmer the sauce for 5-10 minutes until you reach the desired consistency. The sauce should have a slightly syrupy consistency. Taste and adjust seasoning if needed.
- 8
For serving, slice the pork roast into ⅓” thick slices and pour sauce over top of each slice.