Rôti de Porc aux Pruneaux

This slow-braised pork roast studded with prunes is a treasured dish from the Loire Valley, where the finest pruneaux d'Agen grow alongside the river. The fruit melts into the braising juices to create a silky, sweet-savory sauce that is quintessentially French home cooking.

Serves: 6

Ingredients

• 1.5 kg (3.3 lb) boneless pork loin roast
• 200 g (7 oz) pitted Agen prunes
• 250 ml (1 cup) dry white wine
• 250 ml (1 cup) chicken stock
• 2 tbsp (30 ml) Dijon mustard
• 3 cloves garlic, sliced
• 2 sprigs fresh thyme
• 2 bay leaves
• 2 tbsp (30 ml) unsalted butter
• 1 tbsp (15 ml) vegetable oil
• Salt and black pepper to taste
• 2 tbsp (30 ml) crème fraîche

Instructions

1. Using a long sharp knife, make a deep tunnel through the centre of the pork loin. Stuff half the prunes and the garlic slices into the cavity, pushing them through with a wooden spoon.
2. Rub the outside of the pork all over with Dijon mustard, then season generously with salt and pepper. Allow to rest at room temperature for 30 minutes.
3. Heat butter and oil in a large heavy-bottomed casserole (Dutch oven) over medium-high heat. Brown the pork on all sides, about 8–10 minutes total. Remove and set aside.
4. Deglaze the pot with white wine, scraping up all browned bits, and cook 2 minutes. Add chicken stock, thyme, and bay leaves. Return the pork to the pot.
5. Cover and braise over very low heat (or in a 160°C / 325°F oven) for 1 hour 30 minutes, turning the pork once halfway through.
6. Add the remaining prunes to the braising liquid and continue cooking for 30 minutes until the pork is completely tender and reaches an internal temperature of 70°C / 160°F.
7. Transfer pork to a cutting board and rest 10 minutes. Discard bay leaves and thyme. Stir crème fraîche into the sauce and simmer 3–4 minutes until slightly reduced.
8. Slice thickly and serve with the prune sauce spooned over, alongside buttered egg noodles or mashed potatoes.

Cook's Notes: Agen prunes are worth seeking out for their intense sweetness, but California dried plums work well too. Do not substitute cooking wine — the quality of the wine directly affects the sauce. The stuffed roast can be prepared up to 24 hours in advance and braised just before serving.