Braised Pork Loin with Prunes (Porc aux pruneaux)

I’ve been eager to share this traditional French braised pork with prunes recipe with you for quite some time now! It is one of those dishes that perfectly captures the essence of Brittany comfort food. “Porc aux Pruneaux” is a time-honored favorite, enjoyed in homes all across France, but it holds a special place in the heart of Brittany, where pork and prunes are culinary staples.

Today, I’m excited to introduce you to my personal favorite version of this classic: tender pork loin, slowly braised in white wine on the stovetop, paired with a luscious onion and prune sauce. This recipe brings back childhood memories of Sunday family lunches… I have always loved the combination of hearty, savory pork with the natural sweetness of prunes. Though the ingredients are simple and unpretentious, the flavors are truly extraordinary!

Plus, I think it’s always great to have a braised pork recipe in your repertoire, so I truly hope you’ll enjoy this family recipe – it’s one that never fails to impress.

• 2 lbs (950g) pork loin, tied
• 1 ¼ tsp salt
• 1 ½ tsp black pepper
• 8 ounces (220g) dried prunes (ideally, pitted)
• ¼ cup (60ml) Armagnac or Cognac
• 2 tbsp butter, unsalted
• 4 medium onions, peeled and sliced in ½ rounds
• 3 ounces bacon (3 strips/about 100g), sliced into ¼” (0.65cm) thick matchsticks
• ½ cup (125ml) white wine
• ½ cup (125ml) chicken stock, ideally low sodium
• 1 or 2 rosemary sprigs