Country French Pork with Prunes and Apples Recipe
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Servings: 10 servings.
2 tablespoons all-purpose flour 1 tablespoon herbes de Provence 1-1/2 teaspoons salt 3/4 teaspoon pepper 1 boneless pork loin roast (3 to 4 pounds) 2 tablespoons olive oil 2 medium onions, halved and thinly sliced 1 cup apple cider or unsweetened apple juice 1 cup beef stock 2 bay leaves 2 large tart apples, peeled, cored and chopped 1 cup pitted dried plums (prunes)
