Name: Braised Pork Loin with Prunes
Cook time: 40 min
Total time: 1 1D2 hr
Yield: Makes 8 servings
Ingredients: 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; 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

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.

Cooks' note:

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.

Recipe notes

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