I know most people associate prunes with rather unfortunate circumstances, but that’s not really fair to the poor prune. When used in savory recipes, they add a juicy sweetness that’s particularly good with roasted meats. My grandmother used to make the most succulent roast chicken with prunes that was beloved by the entire family. (In fact, I think I’ll post that recipe soon. Mmm…)
While your meat roasts, the prunes caramelize and dissolve, making a deliciously sticky sauce for whatever else is sharing the pot. This recipe is best for its simplicity. Just sear a seasoned pork loin, add prunes, rosemary, red wine and smoked paprika, cover and let simmer for about 45 minutes. The result is sweet and smoky with a little rosemary flavor. Perfect for slathering on top of your pork roast.
As a bonus this dish makes your house smell absolutely delicious. So delicious, your neighbors will be jealous (and hungry). Make sure you’ve got enough for leftover sandwiches — crazy delicious!
Related: Guava & Prune Stuffed Pork Shoulder
Pork Roast with Prunes, Rosemary & Wine
1.5 – 2 lb. Pork Loin Roast, fat trimmed
2 tsp. coarse salt
2 tsp. freshly ground pepper
1 tbsp. olive oil
1 cup dried, pitted prunes
1 cup red wine (any will do)
1/2 tsp. smoked paprika (I used Hot, but sweet is ok)
leaves of 2 fresh rosemary sprigs (about 2 tsp.)
1 cup water
Place a large, heavy pot (dutch oven is perfect) over medium-high heat and add the olive oil. While it heats, season the pork loin all over with salt and pepper. When the oil’s hot, sear the pork by placing it in the oil undisturbed for 4 minutes on each side.
Reduce the heat to medium-low and add the prunes, rosemary, wine, water and paprika. Cover and let simmer for 20 minutes. Flip the roast, cover and cook for another 20 – 25 minutes.
Remove the pork to a cutting board and let sit for 5 minutes. Slice and serve with a generous portion of prune mixture from the pot.
Makes 6 – 8 servings.