Roast Pork With Prunes Recipes

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PORK TENDERLOIN WITH SHALLOTS AND PRUNES



Pork Tenderloin With Shallots and Prunes image

Porc aux pruneaux, which is a classic, is by no means fancy, and it is always much more old-fashioned bistro or grandmotherly than high end. Simply put, it is a pork roast with red-wine-soused prunes. Hardly elegant, although it doesn't have to be heavy either. In France, countless versions of the dish are made in neighborhood joints and at home. Sometimes a large loin or shoulder roast is used, sometimes pan-fried chops. Here we use a lightly brined pork tenderloin, adding stewed shallots to the sauce for depth and texture, and a touch of ginger for brightness. While the roast is in the oven, the shallots simmer with the wine and prunes for the sauce. The dark red sauce (rather unctuous really) is both sweet and tart, with a boozy hint of Madeira. It strikes a Middle European chord somewhere deep within. Serve with sweet potatoes or garnet yams roasted in their skins.

Provided by David Tanis

Categories     dinner, main course

Time 45m

Yield 4 servings.

Number Of Ingredients 19

3 tablespoons kosher salt
3 tablespoons brown sugar
1/4 teaspoon allspice berries, crushed
1/4 teaspoon black peppercorns, crushed
2 bay leaves
Few thyme branches
1 pork tenderloin, trimmed, about 1 pound
4 ounces pitted prunes, about 16 large
1/2 cup dry red wine
1/2 teaspoon grated ginger
1/2 teaspoon grated orange zest
1 tablespoon olive oil
1 tablespoon butter
3 to 4 large shallots, finely diced, about 1/3 cup
1/2 teaspoon chopped fresh thyme
Salt and pepper
1 1/2 cups chicken broth
1 tablespoon Madeira or port, optional
2 teaspoons potato starch dissolved in 2 tablespoons cold water.

Steps:

  • To brine the pork: Dissolve the salt and brown sugar in 2 cups cold water in a glass or stainless steel bowl large enough to hold the tenderloin. Add the allspice, peppercorns, bay leaves and thyme. Submerge the meat, cover and refrigerate at least 8 hours (overnight is better). Before cooking, remove the tenderloin, pat dry and bring to room temperature. Heat the oven to 400 degrees.
  • To make the sauce and roast: Simmer the prunes in the red wine until slightly softened, about 5 minutes. Turn off the heat, stir in the ginger and orange zest, and steep for 10 minutes
  • Heat the olive oil in a heavy stainless steel skillet over medium-high heat. Lightly brown the tenderloin, about 3 minutes per side. (Turn off heat and use the same pan to make the sauce.) Transfer the tenderloin to a small roasting pan. Roast uncovered for about 15 minutes, until an instant-read thermometer registers 140 degrees. Let rest for 10 minutes before slicing. (Residual heat will cause the meat to continue to cook a bit while resting.)
  • To finish the sauce, melt the butter in the reserved skillet over medium heat. Add shallots and thyme, and season lightly with salt and pepper. Cook for about 5 minutes, until softened, stirring with a wooden spoon. Scrape up any browned bits to enrich the sauce. Add chicken broth, turn up the heat, and simmer 2 minutes. Stir in the prunes and wine, and simmer for another 2 minutes. Add the Madeira if using. Taste and correct the seasoning, then add the potato starch mixture and cook for another minute to thicken. Spoon sauce and prunes over the sliced tenderloin.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 4 grams, Sodium 809 milligrams, Sugar 25 grams, TransFat 0 grams

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

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.

ROAST PORK WITH PRUNES



Roast Pork with Prunes image

The sweet and sour flavor typical to Mecklenburg-Vorpommern is showcased in this heavenly dish.

Provided by Claire

Categories     Entree

Number Of Ingredients 11

1-2/3 lbs roast pork
1/4 cup prunes
2-1/8 cups beef broth
1 big onion
3 cloves
1 tbsp allspice
salt
pepper
dash of sugar
clarified butter
1 tbsp Pork Roast Spice Mix

Steps:

  • Place prunes in a bowl, pouring hot water over them. Let sit for about 2 hours.
  • Cut a big pocket into the roast pork. Drain the prunes and push them into the pocket. Sew the pocket with kitchen twine.
  • Heat the clarified butter in a large roasting tray. Rub the roast pork with salt (or the optional Roast Pork spice mix) and place in the hot butter. Brown on all sides.
  • Peel and dice the onion. Add onion, cloves, and allspice to the meat. Glaze with the beef broth. Allow the mixture to simmer for about 60-90 minutes. Take out the meat and keep warm.
  • Strain the left over juices in the roasting tray. Add salt, pepper, and sugar to taste. Place in a pan and form a reduction of this mixture on high heat.
  • Slice the roast pork into slices and serve with red cabbage, potato dumplings or simply salted potatoes.

PORK WITH PRUNES



Pork with Prunes image

Categories     Fruit     Braise     Sauté     Quick & Easy     Vinegar     Prune     Pork Chop     Winter     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

2 pounds (1/2-inch-thick) pork shoulder chops
1/2 teaspoon salt
1/4 cup all-purpose flour
3 tablespoons vegetable or olive oil
3/4 cup chopped shallot (4 1/2 ounces)
1/2 cup cider vinegar
3 cups water
1 3/4 cups low-sodium chicken broth
1 teaspoon whole allspice
1 1/2 cups dried pitted prunes (11 ounces)

Steps:

  • Preheat oven to 350°F.
  • Pat chops dry and season with salt. Dredge in flour, shaking off excess. Heat oil in a 3 1/2- to 4-quart wide heavy pot over moderately high heat until hot but not smoking. Brown chops in batches, turning over once, about 5 minutes per batch. Transfer to a plate. Add shallot to pot and sauté until golden, 2 to 3 minutes. Add vinegar and boil, scraping up brown bits, until reduced by half. Stir in water, broth, and allspice and bring to a simmer. Return chops to pot with prunes. Braise, covered, in middle of oven until chops are very tender, about 45 minutes. Transfer to a platter using a slotted spoon. Boil sauce until reduced to 1 cup, about 20 minutes. Season with salt and pepper and pour over chops.

ROAST PORK WITH PRUNES



Roast Pork With Prunes image

Provided by Moira Hodgson

Categories     dinner, roasts, main course

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 7

1 pound pitted prunes
1 1/2 cups dry red wine
1 four-pound boneless pork loin, trussed
Coarse salt and freshly ground pepper to taste
1 tablespoon fresh thyme leaves
2 cloves garlic, minced
1/2 cup chicken stock, preferably homemade

Steps:

  • Simmer the prunes in one cup wine plus water to cover for 20 minutes, covered. Cool.
  • Preheat oven to 375 degrees.
  • Season the pork loin with salt and pepper. Stuff the prunes, thyme and garlic into the pork (you do not need to untie the roast, simply push the prunes inside the openings). Roast the pork on a rack in a covered roasting pan for about two-and-a-half hours, or until the meat is tender. Any leftover prunes can be placed in the bottom of the roasting pan after the meat has cooked for an hour.
  • Remove the meat from the pan to a serving dish. Transfer the cooking juices and any loose prunes to a small saucepan. Skim off the excess fat and add the remaining wine and chicken stock. Bring to boil, season to taste and serve in a heated sauceboat.

Nutrition Facts : @context http, Calories 399, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 639 milligrams, Sugar 18 grams, TransFat 0 grams

PORK LOIN STUFFED WITH PRUNES



Pork Loin Stuffed with Prunes image

Provided by Food Network

Categories     main-dish

Time 3h15m

Yield 8 servings

Number Of Ingredients 10

About 12 ounces pitted prunes
2 cups white wine, optional
4 pounds, net, boned pork loin, centercut
4 tablespoons unsalted butter
1 large onion (or leek), 1 stalk celery and 1 large carrot, finely chopped
2 to 3 tablespoons vegetable oil
1/2 cup broth
Whole bay leaf, 4 whole peeled garlic cloves
Salt and pepper
2 tablespoons of butter, optional

Steps:

  • Preheat oven to 325 degrees. Soak prunes in wine, if you wish, for as long as possible. Drain prunes, reserving wine. With a long sharp knife, make a slit in the center of the loin and stuff it with prunes (reserve prunes that won't fit into pork).
  • In a large casserole heat butter. When foaming subsides add the onion or leek, celery and carrot. Cover and cook for 5 to 8 minutes or until the vegetables are tender. Remove them with a slotted spoon and reserve for later. Add vegetable oil to the casserole and heat. When hot, add the loin and brown on all sides, including the ends. When pork is browned, remove it to a plate. Discard all fat from the casserole, but leave behind any drippings. Return cooked vegetables to the bottom of the casserole. Add the meat on top and add any prunes which didn't fit into the loin.
  • Cover loin with reserved white wine you soaked the prunes in, broth, bay leaf and garlic. Put a lid on casserole and set in oven. Cook for 1 and 1/2 to 2 hours or until pork juices run a clear yellow (difference in time depends on how thick the loin is; internal temp is 165 degrees). Remove casserole from oven and remove the pork and let rest while you make the sauce. Strain the juices into a "degreasing" cup or heat-resistant cup. Discard aromatic vegetables and prunes. The fat will rise above the juices; discard it. Return juices to casserole and boil down until thickened. Finish with a tablespoon of butter or not as you wish. Slice pork into thin slices, serve with saffron rice, sugar snap peas and spoon sauce over the top.

BACON-ROASTED PORK WITH PRUNES



Bacon-Roasted Pork With Prunes image

Provided by Molly O'Neill

Categories     dinner, roasts, main course

Time 2h

Yield 10 servings

Number Of Ingredients 5

4 pounds boned, rolled and tied pork loin, halved crosswise
1 cup pitted prunes, quartered
1/4 cup Dijon mustard
Freshly ground pepper to taste
16 slices bacon

Steps:

  • Preheat the oven to 350 degrees. Run a skewer lengthwise through the center of one of the pork halves. Remove the skewer and insert a fork handle into one end of the pork, in the hole created by the skewer. Twist the fork around to enlarge the hole enough to insert the prunes. Repeat at the other end. Push half of the prunes into the hole until a line of prunes runs the length of the pork. Repeat with other pork half.
  • Rub the mustard all over the pork and season generously with pepper. Wrap the bacon around the pork and place in a large roasting pan. Roast until the pork reaches an internal temperature of 160 degrees, about 1 1/2 hours. Let stand for 10 minutes before carving. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 600, UnsaturatedFat 24 grams, Carbohydrate 13 grams, Fat 42 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 14 grams, Sodium 467 milligrams, Sugar 7 grams, TransFat 0 grams

PRUNE-STUFFED PORK ROAST



Prune-Stuffed Pork Roast image

Prunes really go well with pork and this recipe has them inside the pork and in the sauce. The pork takes on a delicious sweet flavor from the prunes. This recipe is from Chef Marcus Samuelsson of Aquavit. Samuelsson pairs this dish with red cabbage and roasted potatoes and serves with lingonberry preserves or fresh cranberry relish. Variations: For a richer sauce use a good quality fresh or frozen veal stock.

Provided by NcMysteryShopper

Categories     Pork

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 19

1 (3 lb) pork loin roast
2 teaspoons fresh marjoram, finely chopped
2 pieces fresh ginger, peeled and finely chopped (3-inch pieces)
5 garlic cloves, peeled and halved
5 pitted prunes, quartered
1 tablespoon caraway seed
2 teaspoons kosher salt
fresh ground black pepper
1 tablespoon olive oil
1 1/4 cups chicken stock or 1 1/4 cups water
1 tablespoon olive oil
2 shallots, finely chopped
3 inches piece ginger, peeled and finely chopped
5 pitted prunes, quartered
2 cups chicken stock
1/2 cup balsamic vinegar
1 tablespoon unsalted butter
kosher salt
fresh ground black pepper

Steps:

  • MAKE THE PORK:.
  • Preheat the oven to 425°F (220°C).
  • Cut away the excess fat from the pork roast, leaving a thin layer of fat on top.
  • Mix marjoram and ginger together in a small bowl.
  • Poke holes about 1 1/2" deep all over the pork roast, then use something like the handle of a wooden spoon to make holes wider. Stuff 1 or 2 prune quarters, half a garlic clove, and a large pinch of the marjoram/ginger mixture into each hole.
  • Mix the remaining marjoram/ginger mixture with caraway seeds, salt, and pepper.
  • Rub roast with olive oil, then rub the seasoning mixture over roast.
  • Place in roasting pan and roast for 20 minutes.
  • Reduce heat to 35O°F and continue roasting for 40 minutes to 1 hour longer, until the center of the roast reaches 150°to 155°F on kitchen thermometer.
  • Transfer roast to cutting board, cover loosely with foil, and let sit while you prepare the sauce.
  • MAKE THE SAUCE:.
  • Set roasting pan over medium-high heat and deglaze pan with wine or other liquid, scraping up the browned bits in the bottom of the pan.
  • Remove from the heat and set aside.
  • Heat oil in a small saucepan over medium heat. Add shallots and ginger and sauté for about 2 minutes. Add prunes, stock, vinegar, and deglazing liquid, bring to a simmer, and simmer for 10 minutes, until slightly reduced. Whisk in butter, season with salt and pepper. Remove from heat.
  • Cut roast into thick slices and arrange them on a servind dish. Spoon some of the sauce over the meat, and pass the remaining sauce at the table.

Nutrition Facts : Calories 646.5, Fat 29.5, SaturatedFat 10.1, Cholesterol 191.4, Sodium 831.9, Carbohydrate 15.6, Fiber 1.5, Sugar 7.1, Protein 67.9

ROAST PORK WITH BROWN ALE AND PRUNES



Roast Pork with Brown Ale and Prunes image

Pair pork with sweet dried fruits and hearty ale for a delicious one-pot entree. This recipe comes from chef Stephane Reynaud's "Rotis" cookbook.

Provided by Martha Stewart

Number Of Ingredients 10

3 shallots, peeled and chopped
2 carrots, peeled and chopped
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 cup olive oil
1 (2 3/4-pound) pork loin
2 cups brown ale
7 ounces pitted prunes
3 1/2 ounces dried apricots
7 tablespoons unsalted butter

Steps:

  • Preheat oven to 325 degrees.
  • In a small bowl, mix together shallots, carrots, cinnamon, and ginger until well combined. Set aside.
  • Heat olive oil in a roasting pan over high heat. Add pork and cook, turning, until browned on all sides. Add the shallot mixture and transfer to oven; add 1 cup ale and cook for 30 minutes.
  • Remove pork from oven; add prunes, apricots, and remaining cup of ale to roasting pan and return to oven. Roast for 30 minutes more.
  • Transfer roast to a serving dish and place roasting pan over low heat. Add butter and cook, stirring, until melted and well combined. Pour sauce over pork and serve.

LOIN OF PORK WITH PRUNES



Loin of Pork with Prunes image

Provided by James Beard

Categories     Fruit     Roast     Prune     Pork Tenderloin     Fall     Thyme     Nutmeg     House & Garden

Yield Serves 4 to 6

Number Of Ingredients 5

1 loin of pork (about 5 pounds)
12-14 prunes, soaked in sherry or Madeira and pitted
Nutmeg
1 teaspoon thyme
Salt, pepper

Steps:

  • With a sharp knife, make a deep incision lengthwise along the thickest part of the meat. Spread the meat apart, and stuff the prunes into this opening. Sprinkle lightly with nutmeg, then press the meat together again and tie securely. Rub with the thyme and salt and pepper. Place on a rack in a shallow roasting pan. Roast in a 325°F. oven allowing about 23-25 minutes per pound, until the internal temperature reaches 165°F. when tested with a meat thermometer. Baste often with the pan juices and some of the wine marinade from the prunes. Serve with crisp sautéed potatoes, a good salad and a rosé wine or chilled champagne.

PORK LOIN WITH APPLES, PRUNES, AND MUSTARD CREAM SAUCE



Pork Loin with Apples, Prunes, and Mustard Cream Sauce image

Categories     Fruit     Mustard     Pork     Roast     Sauté     Prune     Apple     Pork Tenderloin     Winter     Simmer     Gourmet

Yield Makes 8 servings

Number Of Ingredients 14

1 (4-lb) boneless pork loin roast, tied by butcher
1 3/4 teaspoons salt
1 1/2 teaspoons black pepper
1 tablespoon olive oil
2 Granny Smith apples (3/4 lb total)
1 large onion, chopped
1/2 cup packed dried pitted prunes (sometimes called dried plums; 4 1/2 ounces), quartered
1 1/2 cups low-sodium chicken broth (12 ounces)
3/4 cup water
1/2 cup heavy cream
2 tablespoons coarse-grain mustard
1/2 cup dry white wine
Special Equipment
an instant-read thermometer

Steps:

  • Put oven rack in lower third of oven and preheat oven to 375°F.
  • Halve pork loin crosswise, then pat dry and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper (total). Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 piece at a time, turning occasionally, 6 to 8 minutes per piece. Transfer to a small flameproof roasting pan as browned (do not clean skillet) and roast pork until thermometer inserted diagonally at least 2 inches into meat registers 150°F, 40 to 50 minutes.
  • While pork roasts, peel, quarter, and core apples, then cut into 1/4-inch-thick wedges. Pour off all but 1 tablespoon fat from skillet, then cook onion in skillet over moderate heat, stirring occasionally, until softened, 3 to 5 minutes. Add apples, prunes, broth, and water and simmer, uncovered, stirring occasionally, until apples are tender, 10 to 12 minutes. Stir in cream and mustard and simmer until sauce is slightly thickened, 2 to 3 minutes. Remove from heat and keep sauce warm, partially covered.
  • Transfer pork to a cutting board and let stand 10 minutes. Add wine to roasting pan and boil over high heat, stirring and scraping up brown bits, until reduced to about 1/4 cup, 2 to 3 minutes. Stir pan juices into cream sauce along with remaining 3/4 teaspoon salt and remaining 3/4 teaspoon pepper and heat sauce over moderate heat, stirring, until hot.
  • Discard string from pork and cut each half crosswise into 4 slices. Serve pork with sauce.

POT-ROASTED PORK WITH PRUNES AND ARMAGNAC



Pot-Roasted Pork With Prunes and Armagnac image

From Master Class at Johnson and Wales #322 - Potato Fest, chef Gordon Hammersley. No quantities were provided in the episode, so all quantities are estimated from watching - I make no guarantees! If you try it and think something needs to be tweaked, please let me know!

Provided by DrGaellon

Categories     < 4 Hours

Time 3h

Yield 8 serving(s)

Number Of Ingredients 16

1/2 cup armagnac or 1/2 cup cognac
1 1/2 cups prunes, no pits
4 -5 lbs pork shoulder
3 tablespoons vegetable oil, divided
salt
black pepper
3 medium red onions, cut into 1/2-inch thick disks
1 cup white wine
1/2 cup armagnac or 1/2 cup cognac
1 cup chicken broth
1/4 teaspoon chili flakes
2 tablespoons honey
1 tablespoon tomato paste
1 tablespoon fresh sage, roughly torn and crushed
1 teaspoon chopped sage
1/4 cup chopped parsley

Steps:

  • Add armagnac and prunes to a cold pan. Set over medium flame and heat until armagnac begins to bubble. CAREFULLY tip the pan AWAY from you until the alcohol catches flame. (If you have an electric stove, use a long match.) Turn off the heat and allow the alcohol to burn off.
  • Tie the pork shoulder with butcher's twine, using 4-6 loops.
  • Heat 2 tbsp oil in a sauté pan. Sprinkle meat liberally with salt and pepper, and massage into surface. When oil is shimmering, put roast in pan. Brown meat on all sides, until well-browned. Remove meat to a dish and set aside. Pour out fat.
  • Add 1 tbsp fresh oil to pan. When hot, add onions. Sprinkle with a pinch of salt and pepper. When nicely browned, add white wine, armagnac, chicken broth, chili flakes, honey and tomato paste. Stir together. Add sage. Return pork to the pan. Pour over the plumped prunes and their armagnac. Bring to a boil, cover tightly, and move to a 325F oven for 2 to 2 1/2 hours.
  • Carefully remove pork to a cutting board. Set pan over medium heat and reduce slightly. Remove string from roast. Allow roast to rest 10-15 minutes, then carve ¼-1/2" thick slices. Add parsley to sauce and pour over sliced pork.

Nutrition Facts : Calories 723, Fat 46.3, SaturatedFat 14.9, Cholesterol 161, Sodium 264.1, Carbohydrate 30.5, Fiber 3.2, Sugar 18.9, Protein 40.9

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.

PRUNE STUFFED PORK ROAST WITH BROWNED POTATOES, SWEDISH STYLE



Prune Stuffed Pork Roast With Browned Potatoes, Swedish Style image

The Swedish have a delicious way of serving pork. Stuffed with prunes and cooked in a broth along with potatoes cut accordion style, this is fabulous. When sliced, a lovely pattern reveals itself. You can do as I do and alternate dried prunes and dried apricots, for another delicious twist.

Provided by MarieRynr

Categories     Pork

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 13

8 medium potatoes
4 lbs pork loin
14 -16 pitted prunes
1 lemon, halved
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ground ginger
1 (10 3/4 ounce) can condensed beef broth, undiluted (I use consome)
1/4 cup butter, melted
1/2 teaspoon paprika
3 tablespoons flour
1/4 teaspoon ground ginger
1/2 cup milk

Steps:

  • Wash and pare potatoes. Cut into slices, 1/8 inch thick, down through the top of each potato, being careful not to cut through to the bottom, leaving the bottom intact. Place in ice water to chill for about 1 hour, while you get everything else ready.
  • Wipe the pork with damp paper towels; trim off excess fat.
  • Preheat oven to 350*F. With a long narrow, sharp knife, starting at each end pierce through to center of roast. Using fingers, push fruit into the holes to completely fill. Rub roast on all sides with half a lemon. sprinkle with salt, pepper and ginger.
  • Place fat side up, in shallow roasting pan without rack. Pork will rest on bones. Pour beef broth around. Cover the pan with foil or a tight fitting lid and roast, covered, for 30 minutes.
  • Remove from oven. Drain and dry potatoes.
  • Melt butter with paprika. Roll dry potatoes in this twice, then place in roasting pan around the roast. Pour remaining paprka butter over potatoes. Roast, uncovered, basting every half hour with pan drippings. (add water if needed).
  • Roast 1 hour 20 minutes, or until thermometer registers 175*F. Remove roast and potatoes to heated platter; keep warm in a low oven.
  • Make a gravy by pouring pan drippings into a two cup measure. Skim off fat, reserving 2 TBS. Put the 2 TBS fat into roasting pan. Stir in the flour and ginger until smooth. Cook stirring over low heat to brown the flour slightly. Add water to the pan drippings to make 1 1/4 cup and gradually stir into the flour mixture along with the milk; bring to boiling, stirring until thickened.
  • Serve with the roasted pork and potatoes for a really special meal.

Nutrition Facts : Calories 762.5, Fat 38.4, SaturatedFat 15.1, Cholesterol 153.5, Sodium 646.3, Carbohydrate 51.9, Fiber 6.5, Sugar 7.3, Protein 52.5

DANISH ROAST PORK WITH PRUNES (FLASKESTEG MED SVESKER)



Danish Roast Pork With Prunes (Flaskesteg Med Svesker) image

Make and share this Danish Roast Pork With Prunes (Flaskesteg Med Svesker) recipe from Food.com.

Provided by AB_Fan

Categories     Pork

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 10

4 -5 lbs pork loin
16 prunes, halved and pitted
2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon ginger (optional)
3 tablespoons flour
1/4 cup prune juice
2 3/4 cups water
salt and pepper
1 teaspoon red currant jelly

Steps:

  • Cut deep slits in pork loin and insert prune halves.
  • Rub with the salt, pepper, and ginger.
  • Roast uncovered in a 325° oven for about 1.5 hours.
  • When done, remove from roasting pan.
  • Heat pan drippings; stir in the flour, then add the prune juice and water.
  • Season with salt and pepper to taste and cook until thickened.
  • Stir in the jelly and serve the gravy over the sliced pork.

Nutrition Facts : Calories 538.2, Fat 31.9, SaturatedFat 11, Cholesterol 136.1, Sodium 679.4, Carbohydrate 15.2, Fiber 1.4, Sugar 8.2, Protein 45.9

COUNTRY FRENCH PORK WITH PRUNES AND APPLES



Country French Pork with Prunes and Apples image

The classic flavors of herbes de Provence, apples and dried plums make this easy slow-cooked pork taste like a hearty meal at a French country cafe. For a traditional pairing, serve the pork with braised lentils. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 10 servings.

Number Of Ingredients 12

2 tablespoons all-purpose flour
1 tablespoon herbes de Provence
1-1/2 teaspoons salt
3/4 teaspoon pepper
1 boneless pork loin roast (3 to 4 pounds)
2 tablespoons olive oil
2 medium onions, halved and thinly sliced
1 cup apple cider or unsweetened apple juice
1 cup beef stock
2 bay leaves
2 large tart apples, peeled, cored and chopped
1 cup pitted dried plums (prunes)

Steps:

  • Mix flour, herbes de Provence, salt and pepper; rub over pork. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a 5- or 6-qt. slow cooker. Add onions, apple cider, beef stock and bay leaves., Cook, covered, on low 3 hours. Add apples and dried plums. Cook, covered, on low 1 to 1-1/2 hours longer or until apples and pork are tender. Remove roast, onions, apples and plums to a serving platter, discarding bay leaves; tent with foil. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 286 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 449mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 2g fiber), Protein 28g protein.

ROAST PORK TENDERLOIN WITH PRUNES AND BAY LEAVES



Roast Pork Tenderloin with Prunes and Bay Leaves image

A fabulous way to prepare a pork tenderloin, assuming it doesn't get overcooked. I'm particularly fond of pork and bay leaves, and the stuffing of sweet prunes is a delicious addition. From Rozanne Gold, a favorite cookbook author. Cook time includes soaking time.

Provided by sugarpea

Categories     Pork

Time 1h

Yield 1-1 1/2 pound roast, 4 serving(s)

Number Of Ingredients 4

8 bay leaves
15 large pitted prunes
1 1/2 lbs pork tenderloin
salt & freshly ground black pepper

Steps:

  • In a bowl, pour boiling water over the bay leaves and prunes; set aside for 15 minutes; preheat oven to 400°.
  • Cut a 1" slit along the length of the roast, leaving 1" uncut on each end; drain bay leaves and prunes and pat dry with paper towels.
  • Place prunes tightly in bottom of slit; crumble 1 of the bay leaves and sprinkle it over the prunes; roll the roast and tie it tightly with string every 1".
  • Season with salt and pepper; place the remaining bay leaves under the string; coat roasting pan with cooking spray, roast to desired doneness or 30-35 minutes; rest the roast 5-10 minutes before slicing, removing bay leaves.

Nutrition Facts : Calories 307.3, Fat 9.3, SaturatedFat 3.2, Cholesterol 112.3, Sodium 84, Carbohydrate 20.2, Fiber 2.3, Sugar 12, Protein 35.6

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Top Asked Questions

How do you cook a pork loin roast with prunes?
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.
How do you cook prunes in the oven?
In a small container, soak the prunes in bourbon 1 hour. Heat the oven to 450 degrees F. Drain the prunes, and set four of them aside along with the soaking liquid. To stuff the roast: use a sharp knife to cut a 1- inch pocket along the entire length of the eye, around the top half part of the roast.
How do you cook a pork roast in a saucepan?
Heat oil in a small saucepan over medium heat. Add shallots and ginger and sauté for about 2 minutes. Add prunes, stock, vinegar, and deglazing liquid, bring to a simmer, and simmer for 10 minutes, until slightly reduced. Whisk in butter, season with salt and pepper. Remove from heat. Cut roast into thick slices and arrange them on a servind dish.
Can you cook with prunes and pork in the same pot?
Pork and prunes should not come anywhere near each other. I only used 1/2 cup of water. I have a pot with a tight fitting lid for braising. You really don't need that much liquid.

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