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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.
I can’t wait to try this. Totally agree with you about how great prunes are with braising.
Prunes you say? Well, OK, we believe you!
The addition of prunes sounds great! Can’t wait to try this out!
OMG, that looks good. I just happen to love prunes myself. I have to agree they are perfect with a pork roast. But, sadly mine never looks as good as that photo lol.
This was fabulous, I made it just as written except after taking out the pork I cooked the prunes down into a sauce. I’ll be making this again, thanks.
I’ve never cooked with prunes before, but your spectacular-looking pork gives me an incentive to try.
OMG – I discovered your blog when I was looking for an arroz con pollo recipe. Your blog is delicious to read and look at. Being Latina myself, food is an enormous part of my life, though I try not to become enormous because of it lol. Your pictures are spectacular and your family stories endearing. Good luck on your future cook book, personally I look forward to buying it.
this was really really good. i sort of ended up having to make it twice. the first night i was in an unfamiliar kitchen, and the prune sauce scalded on the bottom of the pot, no matter, we ate it anyway. the next night we decided to eat the rest of it and i opted to remake the prune sauce separately. this worked out much better for this particular set of circumstances, and also allowed to me make some adjustments. we didnt have fresh rosemary and i noticed the night before it retained that hard spiky texture, so this time i put all of the rosemary into a tea strainer so i got the flavor without the loose herbs. i also added a little bit of minced garlic and a shake of crushed red pepper flake which balanced the sweetness. we loved this recipe and will be making it again.
next up, butternut squash, farro, and sausage.
Toni – Glad you liked it! Good idea to strain the rosemary leaves out…They are a little spiky! I was also thinking of the red pepper flakes, but decided against them at the last minute since everything else on this blog has some kind of spice in it!
Thanks again :)
How does this reheat? I love pork, and am looking for something that I can make a day in advance. If pork isn’t pink on the inside, then I find it dry which makes it difficult to make loin ahead of time and reheat it without “cooking” it.
Thanks!
Jenny – This reheats well. Since it cooks with the liquid, it doesn’t dry out too much. I would add an additional cup of stock when you cook it to make sure it stays nice and saucy, then reheat it slowly over low temperature. Let me know how it turn out :)
sorry, I I don’t get it
“And yet, gentlemen, to men that are hungry, pig with prune sauce is very good eating.”
–Mr. Hardcastle, in _She Stoops to Conquer_ (1773), Act II Scene 1.
Yum. I’ve got to try this recipe. On occasion we make lamb with a sweet prune sauce. I bet this recipe will also be great with lamb instead of pork.
Hello yes you’re absolutely right I renctely tweaked the recipe and deleted this instruction. I’ve fixed it now, good spot. Have you tried the recipe? Once the prunes are added, it’s all quite delicious. You can use apple juice, warmed, in place of the brandy if you fancy.