Many thanks to the California Dried Plum board for sponsoring this post. #ad
Prunes are better known for their digestive health effects, but a recent study showed that eating just one daily serving of 5-6 prunes can help slow bone loss and promote bone health. Find out more.
This hearty, sweet and savoury dish is a delicious way to incorporate prunes into your diet, and warm up in these winter months. Serve on a bed of broad noodles with a side of roasted vegetables or salad.
- 1⅓ lb (600 g) pork shoulder roast, trimmed and cubed
- Salt and pepper, to taste
- 1 Tbsp (15 mL) olive oil
- 1 Tbsp (15 mL) butter or olive oil
- 1 onion, sliced
- 2 cloves garlic, sliced
- 1 tsp (5 mL) dried thyme
- 1 tsp (5 mL) smoked paprika
- 2 glasses (10 oz or 300 mL) red wine
- 1¼ cup (300 mL) chicken broth
- 140 g (about 15-20) prunes
- 1 Tbsp (15 mL) tomato paste
- 1 Tbsp (15 mL) cornstarch
- 2 Tbsp (30 mL) water
- Season pork liberally with salt and pepper.
- Turn Instant Pot on sauté mode. Heat olive oil, then add pork, stirring occasionally, until browned on all sides. Remove the pork and any juices from the pot. Set aside.
- Melt butter or heat olive oil in Instant Pot. Add onion and garlic, and cook, stirring, until onion is soft and translucent, about 3-5 minutes. Add in dried thyme and smoked paprika, stirring to coat.
- Deglaze the pan with a small amount of red wine, scraping up all the browned bits. Add remainder of red wine, chicken broth, prunes and tomato paste. Close lid and cook on high pressure for 20 minutes, then let the pressure natural release, about 10-15 minutes. (You may want to turn off your Instant Pot to speed this up a little.)
- Meanwhile, stir together cornstarch and water in a small bowl.
- Open lid and turn on sauté mode. Allow the stew to come to a simmer, then stir in cornstarch mixture until the stew is slightly thickened. Serve warm.