Pork Roast with Prunes

February 6th, 2009

Since my last post I have been thinking about some of the cookbooks I have in storage and remembered one in particular. I believe the title is Simca’s Cuisine, written by Julia Child’s collaborator on Mastering the Art of French Cooking, Simone Beck. From what I recall of the history of their relationship, Simone could be fiesty and opinionated, but I found her cookbook engaging and warm. I am remembering a recipe for Pork Roast with Prunes – at least I think she had such a recipe, but since I do not have it here in front of me, I will make that assumption and tell you that I improvised this dish. Sometimes it is rewarding to rely on instinct while cooking. Pork and Prunes complement each other. Some recipes have you soak the prunes in Armagnac, which I’m sure is delicious, but the liquor cabinet at my house had no brandy of any description, so white wine was the best I could do. The initial preparation for this dish was a little time consuming, but was a welcome chore on a cold and blustery day. Once the roast was in the oven, I relaxed with my computer and enjoyed the heady aroma of dinner to come.


1 3 to 4 lb. center cut boneless pork loin
10 oz bag of pitted dried plums (I guess this sounds better than prunes)
1 cup white wine

2 to 3 shallots
3 T. olive oil
1/2 cup Panko crumbs (or dried bread crumbs)
2 sprigs Rosemary, stripped and chopped
1/2 cup chicken broth
Salt and Pepper to taste

Preheat oven to 350 degrees. Soak prunes in white wine. Butterfly pork loin by slicing through the middle lengthwise to within a few inches of the other side and open up and flatten it out. Place 1 tablespoon of oil in medium skillet and saute chopped shallots until softened. Add 1 more tablespoon oil to skillet and add bread crumbs and saute a minute more to brown slightly. Spread mixture on 1/2 half of opened pork loin. Top with salt, pepper and rosemary. Top with as many prunes as will fit and still allow you to fold roast back together easily. Once folded tie roast with twine at 1/2 inch intervals. Heat 1 tablespoon oil in large oven proof casserole and saute roast on all sides until nicely brown. Season with salt and pepper and any left over rosemary and add the remainder of the prunes and the soaking liquid to the casserole. Add chicken broth or water if you need more liquid. Bring liquid to a boil. Cover casserole and braise in oven for about 1 hour. Remove roast from casserole and let rest for 10 minutes. Remove twine, slice, and serve with pan juices.

Printable recipe

5 responses to “Pork Roast with Prunes”

  1. I love pork and prunes, Penny (a little alliteration there). And this treatment seems simpler than some I’ve seen. Bet it would be good stuffed in the little tenderloin, too. It seems to me to need something creamy (memories of heavy cream with cooked prunes, i guess). Maybe a slightly savory/sweet custard. Hmm. Baked in pumpkin halves, perhaps.Gorgeous photos.
    You do good work, Gurl.

  2. Sounds wonderful…I just left a message on the previous post too….

  3. Penny, I love pork with prunes. We sometimes do a pork tenderloin and make a prune and port wine sauce for it and it’s great. Yours looks so sophisticated – your photos are gorgeous. I’ll have to try this recipe. Don’t you love how they changed prune’s name to plums? Like you said, it must sound better. Prunes sound like grandmothers, but come to think of it…..what’s wrong with that?
    If you do this well without cookbooks, I can’t wait to see what you’ll make when you get your books out of storage. Keep up the good work.

  4. katiez says:

    That looks delicious! We are living in the heart of prune country, near Agen, which is know for them all over Europe…
    And we call them all prunes, even the fresh, just picked ones~

  5. Penny says:

    Shucks Sharon you shouldn’t have.LOL. I have alot to learn from you in so many ways. Thanks!

    Penny – Looking forward to it!

    Sam – There is nothing wrond with Grandmothers and prunes. I agree.

    Katie-Wish I were there. I think I was born to travel . . . someday. Thanks

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