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1
In a saucepan, add the prunes, vinegar and 3/4 cup of water; bring to a boil.
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2
Simmer over low heat for 10 minutes.
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3
Off the heat, add the tea and let steep for 1 hour; discard the tea.
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4
Preheat the oven to 375.
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5
In a pot of salted boiling water, cook the carrots, potatoes, turnips and celery for 2 minutes; drain and transfer to a roasting pan.
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6
Add the onions and stir in the butter.
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7
Season with salt and pepper.
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8
In an ovenproof skillet, heat the oil until shimmering.
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9
Season the pork with salt and pepper and cook, fat side down, over moderately high heat until browned, 4 minutes.
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10
Turn the pork and cook until browned, 3 minutes.
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11
Set the pork in the center of the roasting pan, fat side up.
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12
Pour off the fat from the skillet.
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13
Roast the pork for 1 hour and 20 minutes, until it is almost done; return to the skillet.
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14
Increase the oven temperature to 450.
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15
Roast the vegetables for 15 minutes, until tender.
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16
Add the prunes and their liquid to the skillet with the cinnamon; bring to a boil.
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17
Spoon the liquid over the pork.
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18
In the upper third of the oven, roast the pork for 8 minutes, until an instant-read thermometer inserted into the thickest part reads 140.
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19
Transfer the pork to a carving board and let rest for 10 minutes.
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20
Add the broth to the skillet and simmer, reducing the sauce to 3/4 cup.
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21
Discard the cinnamon; season the sauce with salt and pepper.
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22
Carve the pork into chops and serve.
