Pork Loin with Tea and Prunes

Ingredients

• 12 pitted prunes
• 2 tablespoons balsamic vinegar
• 2 English Breakfast tea bags
• 4 medium carrots, cut into 1-inch dice
• 4 medium Yukon Gold 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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