Braised Cinnamon Pork with Prunes
Today we are featuring one of Peggy's recipes. And if you know anything from reading this blog, you know that if it's one of Peggy's recipes, you are going to need to make. You are going to love it. You are going to make it for everyone that comes to your house because its so delicious.
This is Peggy's Pork with Prunes. The meat is fall apart tender, sweet and juice, with a memorable sauce with such deep flavor you are going to want to drink it.
1 Loin Pork Roast, pulled and tied (2.5 lbs)
Salt and Pepper
2 Tbs Vegetable Oil
1 Tbs Butter
2 Medium Onions finely chopped
1 Cinnamon stick 2 inches long
1.5 cups chicken stock (about 1 can)
1 cup dried pitted prunes
2 Tbs mild honey
2 Tbs fresh lemon juice
Heat butter in a heavy le creuset type dish
Cover your loin with oil
Season all sides with salt and pepper
Brown on all sides in pan until crust forms
Remove from pan
Add onions to pan and sauté (season onions with salt and pepper as well)
Return pork back to pan
Add water and cinnamon.
Bring to a boil, then reduce to low and simmer for 90 minutes (turning meat from time to time)
Add prunes to liquid, cover, and continue to simmer for 30 minutes
Stir honey into liquid, basting pork as you go for about 5 minutes
Transfer meat to plate, remove prunes to a bowl
Cook sauce until thickened
Add lemon juice, add prunes back to sauce and season to taste
Arrange pork slices and spoon sauce over pork
This is seriously such an amazing meal. The flavors are just unique and incredible.