Imagine a dish that transports you to the rustic countryside of France with just one bite - a succulent pork loin bathed in a rich, velvety prune sauce that promises to revolutionize your dinner routine. This classic French recipe is not just a meal, it's a culinary experience that combines tender, perfectly roasted meat with the deep, sweet complexity of prunes, creating a symphony of flavors that will have your dinner guests begging for seconds.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 2 lbs pork loin
- 1 cup prunes, pitted
- 1 onion, chopped
- 2 cups chicken broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Remove the pork loin from refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- Pat the pork loin dry with paper towels and generously season all sides with salt and freshly ground black pepper.
- Heat olive oil in a large, heavy-bottomed Dutch oven or roasting pan over medium-high heat.
- Sear the pork loin on all sides until golden brown, approximately 3-4 minutes per side, creating a rich caramelized exterior.
- Remove the pork loin and set aside. In the same pan, sauté the chopped onions until translucent and slightly softened.
- Add chicken broth to the pan, scraping up any browned bits from the bottom to develop deeper flavor.
- Return the pork loin to the pan, and add the pitted prunes around the meat.
- Cover the pan and transfer to a preheated oven at 350°F (175°C).
- Roast for approximately 60-70 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
- Remove from oven and let the meat rest for 10-15 minutes before slicing to allow juices to redistribute.
- Slice the pork loin and serve with the prune sauce spooned over the top.
Tips
- Temperature is Key: Always let your pork loin rest at room temperature for 30 minutes before cooking to ensure even heat distribution.
- Searing Matters: Take time to properly sear the meat, creating a golden-brown crust that locks in moisture and adds incredible depth of flavor.
- Don't Overcook: Use a meat thermometer to check that the internal temperature reaches 145°F (63°C) for perfectly juicy pork.
- Resting is Crucial: Allow the meat to rest 10-15 minutes after cooking to let the juices redistribute, ensuring each slice is moist and tender.
- Sauce Enhancement: If you want a thicker sauce, remove the pork after cooking and reduce the pan liquids on the stovetop for a few minutes.
- Wine Pairing: Serve with a medium-bodied red wine like a Pinot Noir to complement the rich flavors of the dish.
Nutrition Facts
Calories: 251kcal
Carbohydrates: 13g
Protein: 20g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 42mg
