Best 2 Country French Pork With Prunes And Apples Recipes

Embark on a culinary journey to the heart of rustic French cooking with our delectable Country French Pork with Prunes and Apples. This classic dish, steeped in tradition, tantalizes taste buds with its tender pork, succulent prunes, and crisp apples, all harmoniously united in a rich, flavorful sauce.

Immerse yourself in a symphony of textures and flavors as you bite into the fork-tender pork, perfectly complemented by the chewy prunes and the sweet-tart crunch of the apples. Each ingredient plays a vital role in this culinary masterpiece, creating a harmonious balance that will leave you craving more.

Our collection of recipes offers a variety of options to suit your preferences and dietary needs. Whether you're seeking a traditional preparation or a modern twist, we have you covered. Discover the classic version, featuring pork shoulder braised in a savory broth infused with prunes, apples, and aromatic herbs. Or, explore lighter variations that utilize pork tenderloin or leaner cuts of pork, ensuring a healthier yet equally satisfying meal.

For those with dietary restrictions, we present gluten-free and dairy-free alternatives that maintain the essence of this beloved dish. Indulge in the goodness of pork cooked in a flavorful broth, complemented by the natural sweetness of prunes and apples, all without compromising taste or satisfaction.

From the traditional to the contemporary, from hearty to healthy, our Country French Pork with Prunes and Apples recipes cater to every palate and dietary preference. Prepare to savor this timeless French classic that embodies the true spirit of rustic, comforting cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

PRESSURE-COOKER PORK WITH APPLES AND DRIED PLUMS

Pressure-Cooker Pork with Apples and Dried Plums image

The classic flavors of herbes de Provence, apples and dried plums make this easy cooked pork taste like a hearty meal at a French country cafe. For a traditional pairing, serve the pork with braised lentils. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

1 boneless pork loin roast (3 to 4 pounds)
2 tablespoons all-purpose flour
1 tablespoon herbes de Provence
1-1/2 teaspoons salt
3/4 teaspoon pepper
2 tablespoons olive oil
1 cup apple cider or unsweetened apple juice
2 medium onions, halved and thinly sliced
1 cup beef stock
2 bay leaves
2 large tart apples, peeled and chopped
1 cup pitted dried plums (prunes)

Steps:

Halve roast. Mix flour, herbes de Provence, salt and pepper; rub over pork. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown a roast half on all sides. Remove; repeat with remaining pork and oil., Add cider to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel. Add onions, stock, bay leaves and roast., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in pork should read at least 145°. Remove roast and onions to a serving platter, discarding bay leaves; tent with foil., Select saute setting and adjust for low heat. Add apples and plums; simmer, uncovered, until apples are tender, 6-8 minutes, stirring occasionally. Serve with roast.

Nutrition Facts : Calories 286 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 449mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 2g fiber), Protein 28g protein.

PORK LOIN WITH APPLES, PRUNES, AND MUSTARD CREAM SAUCE

Pork Loin with Apples, Prunes, and Mustard Cream Sauce image

Categories Fruit Mustard Pork Roast Sauté Prune Apple Pork Tenderloin Winter Simmer Gourmet

Yield Makes 8 servings

Number Of Ingredients 14

Ingredients

1 (4-lb) boneless pork loin roast, tied by butcher
1 3/4 teaspoons salt
1 1/2 teaspoons black pepper
1 tablespoon olive oil
2 Granny Smith apples (3/4 lb total)
1 large onion, chopped
1/2 cup packed dried pitted prunes (sometimes called dried plums; 4 1/2 ounces), quartered
1 1/2 cups low-sodium chicken broth (12 ounces)
3/4 cup water
1/2 cup heavy cream
2 tablespoons coarse-grain mustard
1/2 cup dry white wine
Special Equipment
an instant-read thermometer

Steps:

Put oven rack in lower third of oven and preheat oven to 375°F.
Halve pork loin crosswise, then pat dry and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper (total). Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 piece at a time, turning occasionally, 6 to 8 minutes per piece. Transfer to a small flameproof roasting pan as browned (do not clean skillet) and roast pork until thermometer inserted diagonally at least 2 inches into meat registers 150°F, 40 to 50 minutes.
While pork roasts, peel, quarter, and core apples, then cut into 1/4-inch-thick wedges. Pour off all but 1 tablespoon fat from skillet, then cook onion in skillet over moderate heat, stirring occasionally, until softened, 3 to 5 minutes. Add apples, prunes, broth, and water and simmer, uncovered, stirring occasionally, until apples are tender, 10 to 12 minutes. Stir in cream and mustard and simmer until sauce is slightly thickened, 2 to 3 minutes. Remove from heat and keep sauce warm, partially covered.
Transfer pork to a cutting board and let stand 10 minutes. Add wine to roasting pan and boil over high heat, stirring and scraping up brown bits, until reduced to about 1/4 cup, 2 to 3 minutes. Stir pan juices into cream sauce along with remaining 3/4 teaspoon salt and remaining 3/4 teaspoon pepper and heat sauce over moderate heat, stirring, until hot.
Discard string from pork and cut each half crosswise into 4 slices. Serve pork with sauce.

Tips:

To achieve a crispy and flavorful pork roast, ensure that the skin is scored deeply before roasting. This allows the fat to render and crisp up, resulting in a succulent and tender pork dish.
Enhance the flavor of the pork by marinating it overnight or for at least several hours. The marinade infuses the meat with delectable flavors and helps it stay moist during the roasting process.
For a well-rounded and balanced flavor profile, use a combination of sweet and tart fruits. Apples and prunes are classic choices that complement the pork beautifully.
To create a rich and flavorful sauce, deglaze the pan with white wine or apple cider. This adds depth and complexity to the sauce, enhancing the overall taste of the dish.
If you prefer a thicker sauce, add a cornstarch or flour slurry towards the end of cooking. This will help thicken the sauce without overpowering the other flavors.
Serve the pork roast with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple green salad. This will create a complete and satisfying meal.

Conclusion:

In conclusion, the recipes provided in the article offer a delicious and versatile approach to preparing country-style French pork with prunes and apples. By following the tips and techniques outlined above, you can create a flavorful and succulent pork roast that is perfect for any occasion. Whether you prefer a classic preparation or a more creative twist, these recipes provide a solid foundation for a memorable culinary experience.