Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat the oven to 160 degrees Celsius. Season 750 grams of pork loin generously with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper, then dredge it lightly in 2 tablespoons of all-purpose flour.

2. 2

   Heat 2 tablespoons of vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the floured pork loin on all sides until deeply golden brown, about 3-4 minutes per side, then remove it from the pot and set aside.

3. 3

   Reduce the heat to medium and add 1 large chopped yellow onion to the pot, cooking until softened and translucent, about 5 minutes, then stir in 4 minced garlic cloves, 1 teaspoon of caraway seeds, and 1 teaspoon of dried marjoram, cooking for another minute until fragrant.

4. 4

   Pour in 2 tablespoons of apple cider vinegar, scraping the bottom of the pot to deglaze, then add 600 grams of diced sweet potatoes, 100 grams of pitted dried prunes, and 2 bay leaves, stirring to combine the ingredients.

5. 5

   Return the seared pork loin to the pot and pour in 500 ml of beef broth, ensuring the liquid comes about halfway up the pork, then bring the mixture to a gentle simmer on the stovetop.

6. 6

   Cover the pot tightly with a lid and transfer it to the preheated oven, braising for 2 hours, or until the pork is fork-tender.

7. 7

   Remove the pot from the oven, take out the pork, and let it rest on a cutting board; discard the bay leaves from the sauce. Slice the pork loin into thick medallions and serve alongside the sweet potato and prune sauce, garnished with 2 tablespoons of fresh chopped parsley if desired.