👨‍🍳 Instructions

1. 1

   Preheat oven to 180°C (350°F).

   💡 Tip: Ensure oven is fully preheated before placing the dish inside.
2. 2

   Score the rind of the pork loin in a diamond pattern, being careful not to cut into the meat. Season generously with salt and pepper.

   💡 Tip: Scoring the rind helps it to crisp up beautifully.
3. 3

   Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the pork loin on all sides until golden brown.

   💡 Tip: Don't overcrowd the pan; sear in batches if necessary.
4. 4

   Remove the pork from the skillet and set aside. Add the chopped onions to the skillet and sauté until softened.

5. 5

   Add the minced garlic, prunes, quartered apples, cinnamon stick, and allspice berries to the skillet. Stir to combine.

   💡 Tip: Sautéing the aromatics and fruit briefly enhances their flavor.
6. 6

   Pour in the red wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.

7. 7

   Return the pork loin to the skillet, placing it on top of the fruit and vegetable mixture. Drizzle with honey.

   💡 Tip: Ensure the pork is partially submerged in the liquid for even cooking.
8. 8

   Cover the skillet tightly with a lid or foil and transfer to the preheated oven. Roast for 2 hours.

   💡 Tip: Check the liquid level halfway through and add a splash more broth or water if it seems too dry.
9. 9

   Remove the lid/foil and continue roasting for another 30 minutes, or until the pork is tender and the rind is crispy.

   💡 Tip: If the rind isn't crisping, you can briefly place it under the broiler, watching carefully to prevent burning.
10. 10

    Remove the pork loin from the skillet and let it rest for 10-15 minutes before carving. While the pork rests, skim off any excess fat from the sauce in the skillet. Adjust seasoning if needed.

11. 11

    Carve the pork loin and serve with the prune and apple sauce.

    💡 Tip: Serve with mashed potatoes or roasted root vegetables.