A boneless center-cut pork loin is incredibly versatile. Infused with the deep sweetness of prunes, it takes on the rich, robust flavors of southwestern France.
Cooks' note:
If you don't have a 5-quart heavy pot, onions and pork can be browned separately in a 12-inch heavy skillet, then transferred with remaining ingredients to a deep 13- by 9-inch roasting pan, tightly covered with heavy-duty foil, and braised in oven.
