Braised Pork Loin

Braised Pork with Dried Fruits

Recipes by Chef Bruce Johns, The Academy of Culinary Arts

  • 2 ea. Pork Tenderloins
  • 2 oz. Vegetable Oil
  • 1/4 cup Diced Onions
  • 2 ea. Sweet Potatoes, peeled and cubed
  • 1/2 cup Dried Apricots
  • 1/2 cup Dried Prunes
  • 2 Tbsp. Honey
  • 3 Tbsp. Brown Sugar
  • 4 oz. Orange Juice
  • 6 oz. Beef or Chicken Broth
  • Salt
  • Pepper
  1. In a deep pot add the vegetable oil and heat on medium-high heat. Season the pork with salt and pepper and sear on all sides until golden brown. Remove from pan and lower the heat.
  2. Add diced onions and sweet potatoes. Cook for 2 minutes and add the dried fruit and remaining ingredients. Bring to a boil and adjust heat down to a light simmer. Return meat to the pan and cover. Allow to cook for 90 minutes.
  3. Remove meat and simmer sauce for 5 minutes to allow it to reduce. Taste the sauce, adjust seasoning and serve with the meat.

Note: For a thicker sauce, add 2 tablespoons of flour following the addition of the dried fruit, and stir in before adding liquid.

This recipe works especially well with beef brisket and chuck - but remember that that cooking time will change depending on the type of meat used. I allow my brisket to cook for about three hours, or until I can insert a carving fork and it slides out with no resistance.

Barley Pilaf

  • 2 Tbsp. Onion, diced fine
  • 2 Tbsp. Celery, diced fine
  • 3 oz. Butter
  • 1 cup Barley
  • 2 ea. Bay Leaf
  • 1 tsp. Thyme Leaf
  • 1 tsp. Marjoram (optional)
  • 3 cups Chicken Broth (can use vegetable broth or water)
  • Salt
  • Pepper
  1. Melt butter in a sauce pan over medium heat. Add the onion and celery and cook until the onion is translucent. Add the barley and coat with the butter. Add the herbs and cook for about a minute.
  2. Add the chicken broth and bring to a boil. Add salt and pepper and taste.
  3. Cover and cook until all liquid is absorbed, about 40-45 minutes.

Note: This also works with rice, just reduce the liquid ratio to 2 parts broth to 1 part rice, and reduce the cooking time to 20 minutes.

Academy of Culinary Arts Students

The Academy of Culinary Arts has more than 25 years experience training professional chefs.

Our award-winning, international faculty teach the skills necessary to succeed in the fast-paced, competitive culinary industry.

At the Academy of Culinary Arts, you can work toward a degree, take specialized courses, or just develop basic job skills. We offer accredited degree programs and certificate programs, that you can take on a full- or part-time basis.

We offer a mix of classes, hands-on labs, training at our on-campus restaurant, real world externship experience, and special activities.

To learn more about the Academy, visit www.atlantic.edu/aca.

Academy of Culinary Arts Students

Turn up the heat in your kitchen by mastering new recipes and culinary skills through an Academy of Culinary Arts workshop.

These noncredit workshops are offered throughout the year in our professional kitchens. Topics range from holiday-themed entrees and desserts to Deep South cooking to healthy eating.

These workshops are open to all levels of experience. View a list of upcoming workshops and information on registering.

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