Pork Loin with Prunes — Robert St. John
Preheat oven to 350. Using a paring knife, cut a slit in the top of the pork loin about 2” in length into the center of the loin, about every 2”. Using 1 bag of…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at robertstjohn.com.
Ingredients
- 1 Center cut pork loin roast (about 4 lbs.)
- 2 – 7 oz. bags dried pitted prunes, rough chopped
- 1 TB + ¼ tsp Kosher salt
- 1 tsp Fresh ground black pepper
- ¼ cup Extra virgin olive oil
- 2 cups Red onion, small diced
- ¼ cup Dry white wine
- 2 cups Chicken stock (see recipe)
- 1 cup Cognac or Brandy
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