Prunish.

A few days ago, my other half informed me that he wasn't sure he'd ever had prunes. I decided that that meant I had to make this ASAP because I like prunes. A lot. (Does that make me weird? I feel like it does.) This came from the French section of the cookbook. Surprised? It's the last one. I promise.

"Pork and Prunes" (6 quart pot)

~3/4 c plus 3 T flour
~1 t salt
~2 lbs pork loin roast
~1 T vegetable oil
~2 yellow onions, thinly sliced
~1 c white wine (I used Anakena's Sauvignon Blanc.)
~1 c chicken stock
~1 sprig thyme
~2 bay leaves
~8 oz pitted prunes

Combine 3/4 c flour and salt in resealable plastic bag.
Add pork and toss to coat completely.
heat a large sauté pan over medium-high heat and add oil.
Add meat and cook, turning, for 10 minutes until browned on all sides.
Transfer meat to crock pot.
Add onions and 3 T flour to sauté pan.
Sauté, stirring frequently, for 10 minutes until browned.
Gradually add wine and stir to scrape the brown bits off of the bottom of the pan.
Add stock and cook, stirring frequently, for 10 minutes until the sauce thickens enough to coat the back of a spoon.
Pour sauce over pork.
Add thyme, bay leaves, and prunes.
Cover and cook on low for 8 hours.
Remove and discard thyme and bay leaves before serving.
Slice pork and pour prune mixture over each serving.
Serve immediately.

4 servings.

This was so yummy. My other half likes prunes! This opens up so many things! Ok, not really. Anyone know anything else you can do with prunes? Because other than this and eating a bag of them, I'm kind of out of ideas.

I also crocked a dessert. Tried to anyway. We haven't tasted it yet, but I can already tell you that it deserves its own entry. You're intrigued, yes?