At his eponymous Bistrot Bruno Loubet, the chef cooks with England's national drink.Plus: F&W's Pork Cooking Guide English Comfort Food

January 2011


Recipe Summary

35 mins
2 hrs 45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Suggested Pairing