Chicago-style Pork with Prunes

Ingredients

In this adaptation of Porc aux pruneaux to the cuisine of Chicago, we incorporate the flavors and preferences of the city. While the original French dish is traditionally cooked with red wine, we substitute it with a combination of beer and apple cider vinegar to add a touch of Chicago's beer culture. Additionally, we enhance the flavors by incorporating smoky paprika and a hint of cayenne pepper, giving the dish a subtle kick that Chicagoans love. We alse have the original recipe for Porc aux pruneaux, so you can check it out.

• 2 lbs (900g) pork loin roast 2 lbs (900g) pork loin roast
• 1 cup (240ml) beer 1 cup (240ml) beer
• 1/4 cup (60ml) apple cider vinegar 1/4 cup (60ml) apple cider vinegar
• 1 cup (200g) pitted prunes 1 cup (200g) pitted prunes
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1 tablespoon olive oil 1 tablespoon olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 15g
• Protein: 40g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a large oven-safe skillet, heat the olive oil over medium-high heat.
3. 3.
   Season the pork loin roast with salt, pepper, smoked paprika, and cayenne pepper.
4. 4.
   Sear the pork loin roast on all sides until browned, about 3-4 minutes per side.
5. 5.
   Remove the pork from the skillet and set aside.
6. 6.
   In the same skillet, add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant.
7. 7.
   Add the beer and apple cider vinegar to the skillet, scraping the bottom to release any browned bits.
8. 8.
   Return the pork loin roast to the skillet and add the pitted prunes.
9. 9.
   Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
10. 10.
    Bake for 1.5 to 2 hours, or until the pork is tender and cooked through.
11. 11.
    Remove the skillet from the oven and let the pork rest for a few minutes before slicing.
12. 12.
    Serve the Chicago-style Pork with Prunes hot, spooning the sauce and prunes over the sliced pork.

Treat your ingredients with care...

• Prunes — Make sure to use pitted prunes to avoid any inconvenience while eating. If you prefer a softer texture, you can soak the prunes in warm water for 10 minutes before using them in the recipe.

Tips & Tricks

• For an extra burst of flavor, marinate the pork loin roast in the beer and apple cider vinegar mixture for a few hours before cooking.
• If you prefer a spicier dish, increase the amount of cayenne pepper to your liking.
• Serve the Chicago-style Pork with Prunes with a side of mashed potatoes or roasted vegetables to complete the meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.

Serving advice

Serve the Chicago-style Pork with Prunes as the main course of a hearty dinner. Slice the pork and spoon the sauce and prunes over the top. Garnish with fresh herbs, such as parsley or thyme, for an added touch of freshness.

Presentation advice

Arrange the sliced pork on a platter and drizzle the sauce over it. Place a few prunes on top for an attractive presentation. Serve with a side of mashed potatoes or roasted vegetables to create a visually appealing and delicious meal.