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Pork With Prunes

Time 20 minutes
Yields Serves 4
Pork With Prunes
1

Soak the prunes in the Cognac in a small bowl.

2

Meanwhile, season the meat with salt and pepper. In a large skillet over medium-high heat, heat the oil and add the garlic. Cook until the garlic is rich golden brown, then discard. Add the pork slices to the skillet, in batches if necessary; do not crowd the pan.

3

Brown the meat quickly, 1 to 2 minutes, then turn and brown the other side. Remove the meat to a platter.

4

Add the onion to the pan and cook until tender, 3 to 5 minutes. Add the rosemary and sage and cook and stir 1 minute more. Reduce the heat to medium, add the prunes and Cognac and cook a minute so the alcohol evaporates.

5

Add the broth and stir, scraping up the brown bits, and cook until the liquid is slightly reduced, 1 to 2 minutes. Return the pork to the pan, spooning the sauce over and cook until heated through, 1 to 2 minutes. Add salt and pepper, if needed.


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