French · Dinner
French Roast Pork Loin with Prunes
Boneless pork loin roasted whole and sliced, served with prunes braised in white wine and stock until soft and glossy. Shallots and thyme season the pan juices, which are reduced with cream into a light sauce. Plated with sauce spooned over the sliced pork and prunes.
$7
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
478Calories
42.8gProtein
21.4gFat
24.1gCarbs
16.9gSugar
2.3gFiber
428mgSodium
168mgChol
9.8gSat Fat
980mgPotassium
58mgCalcium
2.4mgIron
0.9mcgVitamin B12
3.1mgVitamin C
gluten-free
protein-rich
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Pat the pork loin dry and season all over with salt and black pepper. Let sit at room temperature for 10 minutes while the oven preheats to 400°F (200°C).
2
Sear
Heat the olive oil in an oven-safe skillet over medium-high heat and sear the pork loin on all sides until a deep golden crust forms, about 4 minutes total.
3
Roast
Scatter the shallot and thyme sprigs around the pork in the skillet and transfer to the oven. Roast at 400°F (200°C) for 18 to 20 minutes until an instant-read thermometer reads 145°F (63°C) at the center.
4
Rest
Move the pork to a board, tent loosely with foil, and rest for 10 minutes so the juices redistribute.
5
Deglaze
Set the skillet over medium heat, add the white wine and scrape up the browned bits, simmering 2 minutes until the liquid reduces by half. Add the chicken stock and prunes to the skillet and simmer over medium-low heat for 6 to 8 minutes until the prunes plump and the liquid reduces to a light syrup. Stir in the butter and heavy cream off the heat until the sauce turns glossy and coats the back of a spoon.
6
Plate
Slice the rested pork loin and arrange on a plate with the prunes spooned alongside, finishing with the pan sauce poured over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless pork loin, trimmed
- 1212 pitted prunes (about 1.4 oz/40g)
- 22 small shallot
- 4 sprigs4 sprigs fresh thyme
- 2/3 cup160ml dry white wine
- 1/2 cup120ml chicken stock
- 4 tbsp60ml heavy cream
- 2 tsp10ml olive oil
- 1 tbsp14g butter
- salt and black pepper to taste
