Spiced Pork Loin Steaks with Prunes
Elevate your weeknight dinner game with these Spiced Pork Loin Steaks with Prunes, a dish that masterfully balances savory and sweet flavors. Perfectly seasoned with a fragrant blend of cinnamon, cumin, paprika, and garlic, the pork loin steaks are pan-seared to golden perfection, then simmered in a luscious sauce of white wine, chicken stock, and honey. Tender pitted prunes add a burst of natural sweetness, creating a rich and satisfying flavor profile that’s both comforting and elegant. Garnished with fresh parsley, this recipe is ready in just 45 minutes and pairs beautifully with creamy mashed potatoes or crisp steamed vegetables. Try this impressive yet easy-to-make dish for a dinner that will delight your taste buds and leave your table guests raving.
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Recipe Information
Ingredients
- 4 pieces pork loin steaks
- 2 tablespoons olive oil
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground cumin
- 1 teaspoons paprika
- 0.5 teaspoons garlic powder
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 12 pieces prunes (pitted)
- 0.5 cups white wine
- 0.5 cups chicken stock
- 1 tablespoons honey
- 2 tablespoons fresh parsley (chopped)
Instructions
Pat the pork loin steaks dry with paper towels and set aside.
In a small bowl, mix together the ground cinnamon, ground cumin, paprika, garlic powder, salt, and black pepper.
Rub the spice mixture evenly over both sides of the pork loin steaks.
In a large skillet, heat the olive oil over medium-high heat.
Sear the pork loin steaks for 2-3 minutes on each side until they develop a golden-brown crust. Remove them from the skillet and set aside on a plate.
Lower the heat to medium and add the prunes to the skillet. Cook for 1-2 minutes until they start to caramelize slightly.
Deglaze the skillet by pouring in the white wine, scraping up any browned bits with a wooden spoon.
Add the chicken stock and honey to the skillet, stirring until the honey dissolves. Bring the mixture to a gentle simmer.
Return the pork loin steaks to the skillet, nestling them among the prunes. Cover the skillet with a lid and cook for 12-15 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
Remove the pork loin steaks from the skillet and let them rest for 5 minutes.
Garnish the pork and prunes with freshly chopped parsley before serving. Serve warm with your choice of side dishes such as mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
1712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 327 mg | 109% | |
| Sodium | 2689 mg | 117% | |
| Total Carbohydrate | 95.2 g | 35% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 60.4 g | ||
| Protein | 118.3 g | 237% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 164 mg | 13% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2754 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
