Pork loin, prunes and Aceto Balsamico Tradizionale di Modena PDO

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Pork loin, prunes and Aceto Balsamico Tradizionale di Modena PDO

Aceto Balsamico Tradizionale di Modena PDO (PDO balsamic vinegar of Modena) is one of the finest Italian condiments: it is great with many types of dishes and desserts. Try it with this delicious recipe.

4 servings

INGREDIENTS

For the meat:
1 tablespoon of butter
1 onion in slices
1 ½ lbs of pork loin
1/2 glass of dry white wine
5 scoops of vegetable broth
salt and pepper

For the sauce:
½ lb of plums
half onion thinly sliced
2 tablespoons of oil
2 tablespoons of Aceto Balsamico Tradizionale di Modena PDO
1 ladle of broth

Season the meat lightly with salt and pepper, sear it with butter in a high-saucepan until golden brown on all sides.Blend with white wine, then pour the hot broth into the pot until it reaches about half the height of the meat.
Cook with a low flame, stirring turning the meat from time to time and braise it for about two hours or until the quantity of broth left is around 1 inch. Separately, brown the onion in a saucepan, add the pitted prunes, blend with the PDO traditional balsamic vinegar and one ladle of broth. Let it reduce until you get a nice consistency, slightly liquid. 15 minutes before the end of cooking, add the prune sauce to the pork and let the meat to finish cooking.