Pork Loin With Tea And Prunes

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Ingredients

12 pitted prunes

2 tablespoons balsamic vinegar

2 English Breakfast tea bags

4 medium carrots, cut into 1-inch dice

4 medium Yukon God potatoes, peeled and cut into 1-inch dice

4 medium turnips, peeled and cut into 1-inch dice

3 celery ribs, cut into 1-inch chunks

2 small red onions, cut into 1-inch dice

4 tablespoons unsalted butter

Salt and freshly ground black pepper

1 tablespoon vegetable oil

1 4-rib, bone-in pork loin roast (about 3 pounds)

One 3-inch cinnamon stick, broken in half

1 cup low-sodium vegetable broth

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