Braised Pork Loin With Prunes Recipes

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BRAISED PORK WITH PRUNES



Braised pork with prunes image

Delicious and comforting pork and prune dish that takes only ten minutes to prepare

Provided by Jane Hornby

Categories     Dinner, Main course, Supper

Time 2h

Number Of Ingredients 9

1 tbsp olive oil
600g pork shoulder, roughly cut into 5cm chunks
small knob butter
1 onion , sliced
1 tbsp plain flour
2 large glasses fruity rosé or white wine
300ml chicken stock
140g dried prunes (about 12)
handful fresh parsley , chopped, to serve

Steps:

  • Heat the olive oil in a flame-proof casserole pan and cook the pork, turning occasionally, until it is golden brown all over, about 10 mins. You need plenty of space in the pan, so cook in 2 batches if the meat starts to steam. Remove from the pan to a plate. Tip out any burnt bits, then add the butter and cook the onion for 3-5 mins until softened.
  • Stir in the flour, then return the pork and juices to the pan. Pour over the wine and enough stock to cover the meat. Bring to the boil, reduce to a simmer, put the lid on and cook for 45 mins, stirring occasionally. Tip in the prunes, top up with stock or water if the meat isn't covered, and cook 45 mins more, uncovered, until really tender. Serve sprinkled with parsley.

Nutrition Facts : Calories 497 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 0.54 milligram of sodium

BRAISED PORK FILLETS WITH PRUNES AND CREAM SAUCE



Braised Pork Fillets with Prunes and Cream Sauce image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 10

18 large dried pitted prunes
2 cups dry white wine
6 rib pork chops, 1 1/2-inch thick
Canola oil
1/4 cup each diced carrot, celery, and onion
2 to 3 tablespoons unsalted butter
1 cup heavy cream or creme fraiche
2 teaspoons red currant jelly
1 teaspoon lemon juice
1 tablespoon minced parsley

Steps:

  • Simmer the prunes in the wine over moderate heat, covered, until plump and tender, about 10 minutes. Strain and reserve the red wine.
  • Bone and tie the pork fillets. Saute the fillets in the oil until they are a rich golden brown on all sides, 3 to 4 minutes. Transfer fillets to a plate. Add the mirepoix and the bones to the pan and saute to brown lightly, 8 to 10 minutes. (Additional oil may have to be added to keep the mirepoix from burning.)
  • Add the wine from the prunes and deglaze the pan. Place the pork fillets on top of the mirepoix (the liquid should come part way up the pork chops), cover, and simmer gently over very low heat or until the fillets are tender when pierced with the tip of a sharp knife, 5 to 8 minutes.
  • Place the fillets in an oven pre-heated to 325 and immediately turn off the heat. The meat should be cooked within 10 and 15 minutes. Take care not to overcook the pork. Use tongs to transfer the meat to a heated platter and remove the strings. Arrange three prunes on each fillet, then cover the fillets with foil.
  • Pour the rest of the contents of the pan through a fine-mesh strainer, pressing down on the vegetables to extract all the juices. Return the juices to the pan and reduce by half rapidly, stirring and scraping any brown bits that cling to the pan. Add the cream and continue to boil down rapidly until the color becomes a light beige and the mixture is thick enough to coat the back of a spoon.
  • Whisk in the jelly and continue to cook, whisking, until the jelly is dissolved. Taste and correct seasoning of the sauce. Spoon the sauce over the fillets, sprinkle with minced parsley, and serve.

BRAISED PORK LOIN WITH PRUNES



Braised Pork Loin with Prunes image

Categories     Garlic     Mustard     Onion     Pork     Braise     Prune     Cognac/Armagnac     White Wine     Fall     Winter     Gourmet

Yield Makes 8 servings

Number Of Ingredients 21

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 teaspoons salt
1/2 teaspoon 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 teaspoon 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 tablespoons red-wine vinegar
Special Equipment
a 5-qt heavy pot with lid (round or oval to accommodate a 12-inch roast; see cooks' note, below); a 6-inch square of cheesecloth; kitchen string; an instant-read thermometer; heavy-duty foil

Steps:

  • 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.

ROAST LOIN OF PORK, WITH PRUNES



Roast Loin of Pork, With Prunes image

Provided by Moira Hodgson

Categories     roasts, main course

Time 3h10m

Yield 6 servings

Number Of Ingredients 7

1 pound dried pitted prunes
1/2 cup dry red wine
5 pounds loin roast
2 cloves garlic
1 tablespoon dried rosemary or 2 tablespoons fresh
Coarse salt and freshly ground pepper
2 tablespoons fresh parsley, chopped

Steps:

  • Soak the prunes for one hour in the wine.
  • Preheat oven to 375 degrees. Between each rib of pork make incisions big enough to hold two prunes, but not cutting right through the meat.
  • Slice the garlic and place a slice in each incision. Add a pinch of rosemary and pepper.
  • Place the loin fat side up on a roasting rack in a baking pan. Roast for 2 hours, or until the meat is cooked, basting frequently. Be careful not to overcook or the pork will become dry.
  • Put the roast on a heated serving dish and keep warm. Meanwhile, pour off as much fat as you can from the cooking juices. Place the roasting pan over high heat. Add the wine and scrape up the cooking juices. Season with salt and pepper and pour into a heated sauce boat. Garnish with chopped parsley. Pass the sauce separately.

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