Pork loin can be a tricky beast, Michèle. That said, if you cook it just right the day before, heating it up slowly the next day still produces a tender loin. But there’s a fine line with loin between done and too done, which I think you know already what I mean.

But I know you know your way around the kitchen and have full faith you can pull that off. Lovely to hear you enjoyed another classic recipe. Enjoy and let me know how it goes if you do try it the day before!

Thank you as always Audrey

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 🙂

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.

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).

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.

The recipe is so easy but incredibly delicious. I love your recipes. Thank you!!

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.