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Active Time
40 min
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Total Time
1 1D2 hr
A boneless center-cut pork loin is incredibly versatile. Infused with the deep sweetness of prunes, it takes on the rich, robust flavors of southwestern France.
Ingredients
Makes 8 servings
Special Equipment
Step 1
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.
Step 2
Simmer prunes and Armagnac in a 1- to 2-quart saucepan 5 minutes. Remove from heat and set aside.
Step 3
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.
Step 4
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.
Step 5
Put oven rack in middle position and preheat oven to 375°F.
Step 6
Wrap parsley, thyme, sage, bay leaf, peppercorns, and cloves in cheesecloth and tie into a bundle with kitchen string.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
Add remaining prunes and braise until thermometer inserted diagonally 2 inches into meat (avoid stuffing) registers 150°F, about 15 minutes.
Step 11
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).
Step 12
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.
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.
Leave a Review
Reviews (11)
Back to TopA hit! I used brandy to soak and cook the prunes, and prepared the oniom/garlic mixture beforehand too, to optimize preparation time. Devine results!
mg4067
Geneva, Switzerland
3/14/2021
Delicious. I had no idea how good prunes could be. I only made this to use up some and I was delightfully surprised. I used pork tenderloin, cooked it for 15 minutes in the oven after browning and did not stuff it-just used prunes in the braising liquid. I also subbed marsala wine because that's what I had on had. Def a sweet and savory dish.
cara_w
Seattle
1/30/2015
I followed the recipe exactly, only I used sherry that I had on hand instead of Armagnac. It was delicious and the most tender pork loin I've had. I thought it was fairly easy to prepare as a nice dish to serve to company.
Anonymous
Brooklyn, NY
11/10/2014
Company-worthy: exceptional (and unusual) flavor and a lovely presentation. Prep time given is optimistic - it's fairly labor-intensive, but worth it.
BlueStar
Louisville, KY
11/27/2011
Very simple to make and very forgiving. I broke it up: made the onions and soaked the prunes ahead of time early in the day and kept them covered in the fridge until I was ready to serve. My pork was done earlier, so check early. I used tanwy port instead of Armagnac as that's what I had. Served over mashed potatoes - the sauce is pretty tasty.
Anonymous
Boston, MA
1/3/2010
okay, it's not as easy as people make it sound. not superhard, but time consuming. i figured it would be from the recipe, but the reviews belied my fears. i guess this is from the 1950s, when ladies were down with spending hours preparing dinner in ruffle-y aprons and high heels. so good, despite liberties taken with the recipe (i cut the recipe down very unscientifically, used sirloin tri tip, cognac and grainy mustard and forgot about the herbs) the next day, i made sandwiches with grainy mustard and good cheddar and leftover pork and fried them like grilled cheese- seriously good.
Anonymous
los angeles, ca
4/26/2006
I followed it to the letter and was very pleased with the results. This dish looks impressive and tastes like comfort food but with a complexity that makes it elegant. I had to go out and buy the Armagnac and it was worth it. Will try it with apricots next time for company.
Anonymous
Ridgefield, CT
1/26/2006
The pork was very moist and delicious. Look forward to making it again.
HHowser
Portland, OR
1/25/2006
A very classy dish, likely to impress guests. Having a wealth of dried berries on hand, I used these in the place of prunes. Was missing the Armagnac, so I used white wine instead. I was surprised by the results. This recipe has great dimensions of flavor and is relatively simple to prepare. Will make again.
brittskee
Santa Ynez, CA
1/8/2006
I used cognac as the armagnac is a real vintage. I also used figs as that's all I had. Neither sub would make much difference. I cooked it to 5 degrees higher with very careful attention not to overcook. It was delightful. So moist. I think the cooking temp is the real key to moist pork. I will do this one again but using prunes. The sauce is quite terrific so mashed potatoes would be ideal as an accompaniment. I served mashed celeriac that worked very well. No changes to the recipe.
Anonymous
Toronto
1/5/2006
I made this dish for Christmas Dinner. I found it pretty straight forward and very delicious. I used Brandy instead of Armagnac ( I couldn't find it anywhere) and it worked great. I also started the hole for the stuffing using a knife but used the handle of a wooden spoon to push all the way thru to the other side. The presentation of the pork and sauce on the plate is really pretty and looks like it is way harder to made than it really is.
Anonymous
California
12/26/2005
