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Rôti de Porc aux Pruneaux

Serves 4 to 6 Entree meat

Rôti de Porc aux Pruneaux

Rôti de Porc aux Pruneaux is a staple of southwest France, a dish that echoes through the homes of the region with its inviting aroma. This particular version is rooted in the tradition of everyday cooking, where practicality and comfort meet. It is a dish that effortlessly brings a household together, its scent weaving through the air, signaling that dinner is ready and waiting.

The flavors are straightforward yet indulgent, with the pork loin absorbing the sweetness of prunes and the gentle warmth of thyme. The dry white wine and shallots create a subtle sauce, enriching each bite with depth. Seasoned simply with salt and pepper, it's a classic that remains humble yet satisfying, perfect for a relaxed evening meal.

Ingredients

  • 1.2 kgpork loin roast
  • 200 gprunes — pitted
  • 150 mldry white wine
  • 2shallots — minced
  • 2 tbspbutter
  • 1 tspthyme
  • to tastefine salt and black pepper

Method

  1. Begin by seasoning the 1.2 kg pork loin roast generously with fine salt and black pepper on all sides. In a large, heavy-bottomed skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Once the butter is foaming, add the pork loin and brown it on all sides. This will take several minutes per side; look for a deep golden-brown crust as a sign of proper browning.
  2. Remove the browned pork loin from the skillet and set it aside on a plate. Reduce the heat to medium and add 2 finely chopped shallots to the same skillet. Cook the shallots in the rendered fat and butter, stirring occasionally, until they become soft and translucent. Scrape the bottom of the pan with a wooden spoon to lift any browned bits, which will add flavor to the dish.
  3. Return the pork loin to the skillet, nestling it among the softened shallots. Pour in 150 ml of dry white wine, ensuring it surrounds the meat. Add 200 g of prunes and 1 teaspoon of thyme to the pan. The wine will deglaze the pan, lifting any remaining fond and incorporating it into the sauce.
  4. Cover the skillet with a lid and reduce the heat to low. Allow the pork to simmer gently in the wine and prune mixture. Cook until the pork is tender and the prunes have plumped up, absorbing the flavors of the sauce. The sauce should reduce slightly and become more concentrated, coating the back of a spoon.
  5. Once the pork is tender, remove it from the heat and let it rest in the pan for a few minutes. This brief resting period allows the juices to redistribute within the meat, ensuring it remains moist. Before serving, taste the sauce and adjust the seasoning with additional salt and black pepper if needed.
  6. Slice the pork loin into thick medallions and arrange them on a serving platter. Spoon the prunes and sauce over the top, ensuring each slice is well coated. Serve the Rôti de Porc aux Pruneaux with a side of creamy mashed potatoes or a simple green salad to complement the rich flavors of the dish.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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