BRAISED PORK with PRUNES; advanced recipe

BRAISED PORK with PRUNES; advanced recipe

This recipe was inspired by nostalgia for travel, go away Covid, and the first time I visited friends in Paris way back in my 20s. I suddenly felt so cosmopolitan watching them throw a whole duck, prunes, dried branches of thyme, pinches of seasoning and some Pinot into a pot. Aside from parsley I hadn't ever had many herbs, let alone a braise, and little did I know it was my casual intro to pairing flavors as we sat and loved on that duck and the rest of that lovely Pinot. So simple, so good!

Shopping list:

Pinot Noir1 Pairing Salts™ | 1/2C pitted prunes | 1lb pork tenderloin | 1 sweet onion | fresh thyme | and a bottle of Pinot Noir, your choice.


1. - Place 1/2 cup of prunes into a bowl, adding Pinot Noir wine until the prunes are covered. Set aside and let the prunes rehydrate and soak up all the yummy juice.

2. - Cut pork tenderloin into slices, approximately 2in thick, and season with 1tbsp of Pinot Noir1 Pairing Salts. Sear both sides for color in a hot pan, approximately one minute per side.

3. - Add prunes and wine to hot pan to deglaze. Then add in 1C sliced sweet onions, 1/2C water, and handfuls of fresh thyme plus 1tbsp of Pinot Noir1 Pairing Salts.

4. - Cover your pan with foil and place in oven at 350 degrees for 30 minutes.

5. - Plate and enjoy with your Pinot Noir wine.