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)

Braised Pork Loin with Prunes (Porc aux Pruneaux)

Print Recipe

Serves: 6 Prep Time: 15 Minutes Cooking Time: 1 Hour 30 Minutes 1 Hour 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

2 lbs (950g) pork loin, tied
1 ¼ tsp salt
1 ½ tsp black pepper
8 ounces (220g) dried prunes (ideally, pitted)
¼ cup (60ml) Armagnac or Cognac
2 tbsp butter, unsalted
4 medium onions, peeled and sliced in ½ rounds
3 ounces bacon (3 strips/about 100g), sliced into ¼” (0.65cm) thick matchsticks
½ cup (125ml) white wine
½ cup (125ml) chicken stock, ideally low sodium
1 or 2 rosemary sprigs

Instructions

Step 1 - Place the dried prunes in a bowl with  Armagnac/Cognac and stir to coat. Let the prunes soak for 1-2 hours. 

Step 2 - One hour before you start cooking, take the pork roast out of the fridge and season it generously on all sides with 1 teaspoon of salt and 1 teaspoon of black pepper. Leave on the counter to warm to room temperature.

Step 3 - Over medium heat, melt the butter in a large skillet, braising pan or Dutch oven. Add the pork loin and sear for 6-7 minutes per side. Make sure you sear all sides until browned. Transfer pork onto a plate and cover with foil. Do not clean the skillet of fat drippings.

Step 4 - Add the onions, bacon strips, rosemary,  ¼ teaspoon of salt and ½ teaspoon black pepper into the same skillet and sauté for 15 minutes, until the mix becomes fragrant and the onions are lightly caramelized. Add the white wine and chicken stock. When the liquid starts simmering, add the pork back into the pan, cover with a lid and cook for 45 minutes on medium-low heat.

Step 5 - Drain the prunes from the Cognac (or Armagnac) and add into the sauce. Don’t add the alcohol. You can pour it into a glass for sipping. Cover with a lid and cook for 20 more minutes.

Check if the pork is cooked: a meat thermometer should read 145°F (74°C). If it hasn’t reached this temperature yet, let it cook 5 to 10 extra minutes.

Step 5 - Take off the lid, and simmer the sauce for 5-10 minutes until you reach the desired consistency. The sauce should have a slightly syrupy consistency. Taste and adjust seasoning if needed.

For serving, slice the pork roast into  ⅓” thick slices and pour sauce over top of each slice.

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