Braised Pork Loin
Braised Pork with Dried Fruits
- 2 ea. Pork Tenderloins
- 2 oz. Vegetable Oil
- 1/4 cup Diced Onions
- 2 ea. Sweet Potatoes, peeled and cubed
- 1/2 cup Dried Apricots
- 1/2 cup Dried Prunes
- 2 Tbsp. Honey
- 3 Tbsp. Brown Sugar
- 4 oz. Orange Juice
- 6 oz. Beef or Chicken Broth
- In a deep pot add the vegetable oil and heat on medium-high heat. Season the pork with salt and pepper and sear on all sides until golden brown. Remove from pan and lower the heat.
- Add diced onions and sweet potatoes. Cook for 2 minutes and add the dried fruit and remaining ingredients. Bring to a boil and adjust heat down to a light simmer. Return meat to the pan and cover. Allow to cook for 90 minutes.
- Remove meat and simmer sauce for 5 minutes to allow it to reduce. Taste the sauce, adjust seasoning and serve with the meat.
Note: For a thicker sauce, add 2 tablespoons of flour following the addition of the dried fruit, and stir in before adding liquid.
This recipe works especially well with beef brisket and chuck - but remember that that cooking time will change depending on the type of meat used. I allow my brisket to cook for about three hours, or until I can insert a carving fork and it slides out with no resistance.
- 2 Tbsp. Onion, diced fine
- 2 Tbsp. Celery, diced fine
- 3 oz. Butter
- 1 cup Barley
- 2 ea. Bay Leaf
- 1 tsp. Thyme Leaf
- 1 tsp. Marjoram (optional)
- 3 cups Chicken Broth (can use vegetable broth or water)
- Melt butter in a sauce pan over medium heat. Add the onion and celery and cook until the onion is translucent. Add the barley and coat with the butter. Add the herbs and cook for about a minute.
- Add the chicken broth and bring to a boil. Add salt and pepper and taste.
- Cover and cook until all liquid is absorbed, about 40-45 minutes.
Note: This also works with rice, just reduce the liquid ratio to 2 parts broth to 1 part rice, and reduce the cooking time to 20 minutes.
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