Braised Pork Loin with Prunes (Porc aux pruneaux)
Porc aux pruneaux is a classic French dish that can take various forms, from a hearty pork roast to tender pork chops – but my personal favorite is braised pork loin with prunes. Slow-cooked in white wine, the pork absorbs a rich depth of flavor, beautifully enhanced by sweet onions and melt-in-your-mouth prunes.
The result is a comforting dish bathed in a succulent, sweet-and-salty sauce that’s slightly syrupy. It’s a perfect choice for a cozy Sunday dinner, yet elegant enough to grace your holiday table as well.
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.
- 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