- 12 pitted prunes
- 2 tablespoons balsamic vinegar
- 2 English Breakfast tea bags
- 4 medium carrots, cut into 1-inch dice
- 4 medium Yukon Gold potatoes, peeled and cut into 1-inch dice
- 4 medium turnips, peeled and cut into 1-inch dice
- 3 celery ribs, cut into 1-inch chunks
- 2 small red onions, cut into 1-inch dice
- 4 tablespoons unsalted butter
- Salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 4-rib, bone-in pork loin roast (about 3 pounds)
- One 3-inch cinnamon stick, broken in half
- 1 cup low-sodium vegetable broth
How to make this recipe
In a saucepan, add the prunes, vinegar and 3/4 cup of water; bring to a boil. Simmer over low heat for 10 minutes. Off the heat, add the tea and let steep for 1 hour; discard the tea.
Preheat the oven to 375°. In a pot of salted boiling water, cook the carrots, potatoes, turnips and celery for 2 minutes; drain and transfer to a roasting pan. Add the onions and stir in the butter. Season with salt and pepper.
In an ovenproof skillet, heat the oil until shimmering. Season the pork with salt and pepper and cook, fat side down, over moderately high heat until browned, 4 minutes. Turn the pork and cook until browned, 3 minutes.
Set the pork in the center of the roasting pan, fat side up. Pour off the fat from the skillet. Roast the pork for 1 hour and 20 minutes, until it is almost done; return to the skillet. Increase the oven temperature to 450°. Roast the vegetables for 15 minutes, until tender.
Add the prunes and their liquid to the skillet with the cinnamon; bring to a boil. Spoon the liquid over the pork. In the upper third of the oven, roast the pork for 8 minutes, until an instant-read thermometer inserted into the thickest part reads 140°. Transfer the pork to a carving board and let rest for 10 minutes.
Add the broth to the skillet and simmer, reducing the sauce to 3/4 cup. Discard the cinnamon; season the sauce with salt and pepper. Carve the pork into chops and serve.