Pork Loin with Tea and Prunes

Name: 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