Recipe by MarieRynr
This braise of lean pork loin steaks cooks on it's own and need little attention. Here the pork is sweet and spicy, thanks to the addition of caramelized onion, prunes, spices and vinegar stirred in to sharpen the taste. Partner the casserole with fresh plain egg noodles, and stir fried green cabbage for a really special meal. the caramelized onions, mildly spiced gravy and prunes all add to the rich flavour.
Top Review by K9 Owned
A very nice pork dish! I made it as written and served it with buttered egg noodles and sauteed cabbage as you suggested. I expected DH to push the prunes aside and he did. :) The next time I make it I would probably reduce the prunes as I found it a little sweet for my taste and would also reduce the cooking time to 1 hour. I will be making this again though. Thank you so much for posting.
- 2 large onions
- 6 pork loin steaks
- 3 tablespoons seasoned flour
- 2 tablespoons olive oil
- 2 tablespoons granulated sugar
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon ground cinnamon
- 2 tablespoons red wine vinegar
- 2 -3 bay leaves
- 4 ounces ready to eat dried pitted prunes
- 14 ounces vegetable stock
- salt & freshly ground black pepper
Directions See How It's Made
- Heat oven to 325*F.
- Peel and thinly slice the onions.
- Dip the meat in the seasoned flour.
- Heat the olive oil in a roomy frying pan, add the pork steaks and brown each one on both sides.
- Transfer to a large casserole.
- Add theonions to the hot oil and stir to soften over a moderate heat.
- Add the sugar and stir until the onions caramelize.
- Stir in the spices, vinegar and 2 TBS cold water.
- Simmer until the onions are syrupy, about 2 to 3 minutes.
- Pour the caramelized onions over the pork.
- Add the bay leaves, prunes and stock.
- Cover with the casserole lid.
- Set in the heated oven and cook for 1 1/2 hours.
- Season with salt and freshly milled pepper to taste before serving.