Braised Pork Loin with Prunes
"A boneless center-cut pork loin is incredibly versatile. Infused with the deep sweetness of prunes, it takes on the rich, robust flavors of southwestern France...."
INGREDIENTS
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1/4 cup olive oil
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2 lb onions (6 to 8 medium), halved lengthwise, then thinly sliced lengthwise
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1 head of garlic, cloves separated and peeled
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1 1/4 teaspoons salt
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1/2 teaspoon black pepper
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2 cups pitted prunes (14 oz)
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1 cup Armagnac
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1 (3- to 3 1/2-lb) boneless center-cut pork loin roast (3 to 4 inches in diameter), tied
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10 fresh parsley stems
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2 large fresh thyme sprigs
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1 large fresh sage sprig
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1 California bay leaf or 2 Turkish
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1/4 teaspoon black peppercorns
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2 whole cloves
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1/3 cup Dijon mustard
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1/3 cup packed light brown sugar
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1 cup dry white wine
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1 cup reduced-sodium chicken broth (8 fl oz)
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2 to 3 tablespoons red-wine vinegar
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a 5-qt heavy pot with lid (round or oval to accommodate a 12-inch roast; see cooks' note, below); a 6-inch square of cheesecloth; kitchen string; an instant-read thermometer; heavy-duty foil
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