Braised Cinnamon Pork with Prunes

This is one of my mother in laws 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. The reason my cooking will never be good enough is because my husband was raised on amazing melt in your mouth recipes such as this. But hey, if I get to inherit the recipes, then I'm not complaining. 

 

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. 

Ingredients: 

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

Directions: 

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 unique and incredible. Enjoy!