Porc aux pruneaux is a classic French dish that can take various forms, from a hearty pork roast to tender pork chops – but my personal favorite is braised pork loin with prunes. Slow-cooked in white wine, the pork absorbs a rich depth of flavor, beautifully enhanced by sweet onions and melt-in-your-mouth prunes.
The result is a comforting dish bathed in a succulent, sweet-and-salty sauce that’s slightly syrupy. It’s a perfect choice for a cozy Sunday dinner, yet elegant enough to grace your holiday table as well.
French-style braised pork loin with prunes, cognac and white wine
I’ve been eager to share this traditional French braised pork with prunes recipe with you for quite some time now! It is one of those dishes that perfectly captures the essence of Brittany comfort food. “Porc aux Pruneaux” is a time-honored favorite, enjoyed in homes all across France, but it holds a special place in the heart of Brittany, where pork and prunes are culinary staples.
Today, I’m excited to introduce you to my personal favorite version of this classic: tender pork loin, slowly braised in white wine on the stovetop, paired with a luscious onion and prune sauce. This recipe brings back childhood memories of Sunday family lunches… I have always loved the combination of hearty, savory pork with the natural sweetness of prunes. Though the ingredients are simple and unpretentious, the flavors are truly extraordinary!
Plus, I think it’s always great to have a braised pork recipe in your repertoire, so I truly hope you’ll enjoy this family recipe – it’s one that never fails to impress.
Ingredients you’ll need for this Braised pork loin with prunes
- Pork. I like to use a boneless pork loin (not tenderloin) for this recipe. This is one of the most popular types of roasts you can find at the butcher or the grocery store, and often the most affordable. This cut is from just below the shoulder and usually quite lean. The cylindrical shape of a loin make it easy to cook as heat can be distributed evenly. Most pork loins weigh around 2lbs, which is exactly what you need for this recipe. I highly recommend you purchase a tied pork loin to cook it through evenly. Either ask your butcher to tie it or you can do it yourself. I really like this article with instructions.
- Prunes. 8 oz (220g) of prunes (dried plums) are needed for this recipe. Unpitted is best, but pitted works too – just warn your guests when you serve the dish!
- Cognac or Armagnac. One to two hours before you start the recipe, you soak the dried prunes in a splash of Cognac or Armagnac. This helps “tenderize” the prunes and infuse them with a lovely flavor.
- Onions. Four large white or yellow onions are needed.
- Bacon (or lardons). Traditionally in France, this recipe would be created with “lardons”: thin strips of cured pork belly, very common and readily available in all grocery stores. As an alternative, you can use bacon, cut across the grain into short matchsticks.
- White wine. The braising sauce is made from half white wine and half chicken stock. Choose a wine that is crisp and dry, such as a Sauvignon Blanc, Pinot Grigio or Chardonnay.
- Chicken stock. Ideally, use low-sodium chicken stock. As a substitute, vegetable stock works too.
- Rosemary. One or two large sprigs of fresh rosemary gives a lovely herby hint to the sauce.
Frequently asked questions
What cut of pork do you recommend for this recipe?
I recommend a boneless pork loin for this recipe, which is a lean cut that’s usually affordable. The uniform shape of a pork loin makes it easy to sear on all sides and cook it through evenly when braising.
Can you substitute pork loin for shoulder?
If pork loin isn’t available, you can easily swap it for boneless pork shoulder. While this cut has a bit more fat and marbling, the flavor and texture are quite similar. Since pork shoulder benefits from longer, slower cooking to become tender, just tweak the cooking time in step 4 – instead simmering the pork in the braising liquid over medium-low heat for about 1 hour and 15 minutes instead of 45 minutes, potentially a bit longer if needed.
Which white wine should I use for this recipe?
Braising pork with white wine is an easy way to bring out some amazing flavors in your dish. As it cooks, the alcohol evaporates, and the wine’s flavor really comes through. That’s why picking the right wine matters—otherwise, you might end up with something too sweet or a bit too intense.
For this braised pork loin, I recommend using a white wine that is dry and crisp. Some of my recommendations are:
- Sauvignon Blanc – this is my go-to white wine for cooking. It provides a great acidity.
- Pinot Grigio – a neutral white wine, which makes is easy to cook with and very versatile.
- Unoaked Chardonnay – this one is slightly richer than the two above.
You shouldn’t reach for a pricy bottle, but not the cheapest cooking wine either. Splurging a little for the white wine will only make your dish taste better!
Can you make this pork loin recipe in a slow cooker?
I don’t recommend using a slow cooker for this recipe. Cooking in a braiser or Dutch oven allows the meat to brown beautifully, enhancing both flavor and appearance. You also need to sear the onions until they’re slightly caramelized, which is hard to do in a slow cooker.
How to serve this braised pork with prunes?
When it is fully cooked, transfer the pork loin onto a serving plate and pour the sauce with the prunes and onions all around it. For serving, slice the pork into thick pieces like pork chops, about ⅓” thick. Place slices on plates and pour the sauce over top.
On the side, you can simply serve rice and/or green beans, or go the extra mile with a Potato Gratin Dauphinois, Green Beans Almondine or Vichy Carrots.
How to store leftovers
- To refrigerate: If you have any leftovers, simply store them in an airtight container in the refrigerator for up to 3 days.
- To freeze: Ensure the dish is cooled completely, and then placed in an airtight and freezer friendly container. To use, allow to thaw overnight in the fridge. Then, reheat ideally on a stovetop over medium-low heat until ready to serve.
Audrey’s cooking tips:
- This is a recipe perfect for 6 people.
- You need a large heavy bottom Dutch oven or braising pan, with a fitted lid, to make this dish.
- The U.S. Department of Agriculture recommends cooking pork to at least 145°F (74°C).to eliminate any bacteria. But beware that leaner cuts like a pork loin can quickly end up dry or chalky as soon as you go over this temp. To ensure I stay at the right temperature, I like to rely on a meat thermometer.
I hope you’ll love this Braised Pork Loin with Prunes (Porc aux pruneaux) recipe as much as I do. If you have any questions, please leave a comment.
French recipes for pork:
- Beer-Braised Spiced Pork Shanks
- Pork Chops with Apples and Cider Sauce
- Pork Chops in Grainy Mustard and Mushroom Sauce
- French Cabbage and Sausage Soup (Soupe Paysanne)
22 comments
Can’t wait to make this even though it’s still very summertime here in Florida! You suggest bacon as the sub for the traditional pork belly lardons, just wanted to ask re; pancetta since that too is readily available. Is bacon or pancetta closer to the traditional flavor? Thank you for including the internal temperature goal for this lean meat. I like using my instant read, so often the important internal temp is not included in a recipe. Often when braising meat, it is meant to cook long to break down but not the case with this lean roast. Thank you for this enticing recipe.
You’re so very welcome, Den! You’re absolutely correct, with a cut like this, not overcooking is vital. Having an instant read is such a handy tool in the kitchen, and you’d surprisingly use it much more than youd think.
On the topic on bacon v lardon v pancetta… I’d definitely say bacon is closer to lardons, than pancetta is. We love pancetta and find many uses for it, but tradtional “american” thick-cut bacon is the winner in this one! Though, in a pinch, either could work!
Thank you very much for such a recipe. Just one thing, in step 5, we should take the pork off the braiser and let the sauce simmer for 5-10 minutes longer? Also, insted of butter would it work using virgin olive oil?
Best regards.
Great question, Milos. If your pork is at or above 145°F (74°C) you can remove the pork and just allow the sauce to simmer, to not overcook your pork. If you’re very close to 145°F (74°C), you can leave the pork in to simmer with the sauce.
As for using olive oil, it’s obviously not a typical French thing to do, but if you prefer olive oil, or that’s what you have on hand, it will definitely work. Enjoy!
Just a stupid question, why tie the meat?
This looks like my favourite cut (called “outer fillet” or “boneless chops” in Finnish and Swedish), but I’ve never felt the need to tie it up. Or ever seen it tied up before. Sometimes I might trim a bit of fat if it comes with a lot of it, but rarely (your piece here looks like it has had a lot of the fat trimmed) – it depends on how it looks when I get it.
This particular cut is already quite “loaf shaped”, and it tends to hold its shape very well. (Exception: if there is a really thick layer of fat (we are talking >5x as much as on your picture here) and you don’t trim it or score it and then blast it with high heat for a delicious crunchy crust.)
So why the string?
That’s a good question, and one that got me thinking… I suppose you’re right that tying this particular cut would, in fact, not be completely necessary. That said, I have always had this dish done that way, and always seen it served this way as well. Perhaps the answer lies in which cut of meat someone is going to use for the recipe. But in this instance, you’d be absolutely correct. 🙂 Sometimes tradition just seems normal!
I used sage in lieu of rosemary. I also think butter makes a slightly smoother sauce in the end. But pork and prunes is a magic combination. Thank you.
Thank you so much, I am glad you enjoyed it. Pork and prunes are a perfect combination – I owe a debt of gratitude to whomever decided to try them together for the first time. Also intrigued by the use of sage, definitely a different flavor profile. But I love sage… So no doubt still very nice!
Sounds delicious, thanks for the recipe. Just letting you know that pitted = stone removed, therefore ideally one would use pitted prunes 🙂
Thank you, Jess! Dishes here are very often served with the pits still included, but the tricky part is remembering to remind your guests! So pitted would be ideal to ensure to mishaps 🙂
Just finished slicing the pork and covering with the sauce. It looks, smells, and tastes magical. Time to eat! Thank you.
Compliments to the chef, Bill! I can’t wait to start putting this back in my oven again soon, it screams autumn. So glad you enjoyed it.
Audrey,
I have made this wonderful recipe, it comes out just like your photo. My question is would it cook equally good in the oven, lowish 300-325? I am thinking of making for company and might need the stove top free. If this would compromise this dish in any way, I can juggle a bit and switch sides to oven while braise remains on stove top. Would be interested in how the different cooking approaches, stove top vs oven, affects the outcome. All your recipes are easy to follow with great results, baking too! Thank you.
I haven’t done it myself, but see no reason why it wouldn’t work at a reasonably lowish cooking temperature. I think you’re spot on with about 325, and just keep an eye on it. So glad you enjoyed it, and finger’s crossed it turns out as good as it did on the stovetop (I’m certain it will!)
Hi Audrey: The loin pork with prunes looks absolutely delicious. I have to make it soon. Of course, I like anything with prunes. Also your chicken marengo really looks fabulous. I’ve been making a recipe for chicken marengo for many years, but yours looks much richer. I am definitely going to try yours.
I have one question: by any chance do you have a recipe for sweetbreads with mushrooms and chestnuts? I would love to make that.
Thanks for your Gazettes. Your photos and descriptions make me feel like I am in France.
Thank you so much, Peggy. I think if you like prunes, this recipe is an absolute no brainer! So delicious and comforting.
As for your question on sweetbreads – unfortunately no. I’ve never cooked them myself, and to be honest only eaten them once, off memory. My husband’s friend (now mine too) is a very wonderful chef back in Canada, working for some of the biggest wineries in Niagara and beyond – and one night at his place, made us a sweetbread dish that was absolutely unbelievable. Thinking back, I can’t believe I have never attempted to use them, but I’ll keep an eye out when browsing menus or looking through some of my favorite cookbooks, if I happen to stumble on one for you.
Audrey, I tried this recipe, Sunday. FANTASTIC!! I paired this with a nice Sauvignon Blanc.
The recipe is so easy but incredibly delicious. I love your recipes. Thank you!!
You have me smiling ear to ear, Bert! A perfect Sunday recipe, in my humble opinion. Simple and nearly foolproof. And a perfect wine pairing to boot 🙂 So glad you enjoyed it.
This recipe is such a great recipe to go for a short stroll while braising and come back into the home on a crisp fall evening. The smells that are made make the house a wonderful scent that brings a smile to our faces. I have made the recipe 4 to 5 times and always struggle with the cook on the pork loin. The cook time of the initial 45 minutes then additional 20 minutes after adding the prunes. The 65 minutes of suggested cook time has resulted in dry and overcooked, which is so devasting. I have cut my cook time checking the internal temperature of the pork loin to avoid the overcooking, but I feel it takes away time to braise with the prunes. I will use a corded probe thermomotor next time to a keep a closer eye on the internal temp as suggested in the comments. Would you have any other suggestions of why I could be overcooking the pork loin with the instructed cook time? My family loves your recipes and we will be making the French Lentil Soup recipe for the third time this fall season. All the best, thank you! Oh yea, the sipping of the prune infused cognac is so divine while making the recipe.
Hello Joey, and thank you for your kind words! Pork loin can be a touch tricky at times, and I’m wondering a few things… 1) what type of cooking vessel are you using (what material) 2) does your oven perhaps run hotter than you think it is? At times, people’s ovens just 10-25 degrees hotter than the temperature set. 3) perhaps the loin is thinner than mine was?
As an absolute foolproof method, you could try cooking 15-20min WITHOUT the pork, and then adding the pork loin to the dish. Then follow the recipe as is (so the pork cooks 15-20min less, but everything else cooks the same amount of time).
Audrey, I missed the notification of your response to my comment. I am using the 7 qt Cuisinart Dutch Oven. As for my oven you might know it better than I do. I Will have to find this out with getting an in oven thermometer. From your advice; when I add the stock I will let that braise in the oven for 20ish mins then add the pork loin to the pot. I do see that compared to your braiser to dutch oven I use I do have a significant difference of height to the lid, not sure if that would make a difference. I appreciate your feedback and look forward to making those adjustments the next time I cook the recipe this winter.
No problem, Joey! I don’t think the height will have too much difference in the cooking time, though to be safe, check a few minutes earlier. It’s entirely possible that the height means more heat retention/radiation onto the top of the loin and cooks it a bit faster.
Let me know how it goes if/when you get around to it again 🙂