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Braised Pork Loin With Prunes
Yields 10 Servings
Ingredients:
2oz Olive oil
1 lb Onion, julienne
4ea Garlic cloves
1/3 tsp Salt
TT Black pepper
7oz Pitted prunes
4oz Cognac
1-2lb Boneless center cut pork loin roastBouquet Garni
5ea Fresh parsley stems
1ea Thyme sprigs
1 Bay leaf
3ea Black peppercorns
1ea Whole cloves
2.5oz Dijon mustard
2.5oz Light brown sugar
4oz Dry white wine
4 oz Fond blanc
2 tbsp Red-wine viengar
MOP:
1. Preheat oven at 350˚f.
2. Simmer pitted prunes and Cognac for 5 minutes.
3. Remove prunes; reserve liquid.
4. Butterfly pork loin, truss, season with salt and pepper.
5. In a rondeau, sear pork on all sides.
6. Remove pork from rondeau; set aside.
7. Sauté onion and garlic.
8. While onions and garlic are sautéing, brush pork loin with Dijon mustard and coat with brown sugar.
9. Deglaze pan with white wine and reserved cognac, bring to a simmer.
10. Add white stock.
11. Prepare bouquet garni; add to rondeau with pork loin.
12. Bring to a simmer.
13. Cover, seal and transfer to oven; braise for 30 minutes or until internal temperature reaches 150˚f.
14. Remove from oven and rest.
15. Depouillage.
16. Add red wine vinegar.
17. Season to taste.
