Braised Pork Loin with Port and Dried Plums |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This tender meat makes a textbook slow-cooker meal. Soaked in savory flavors, this dish is a brilliant comfort food. Ingredients:
1 (3 1/4-pound) boneless pork loin roast, trimmed |
1 1/2 teaspoons freshly ground black pepper |
1 teaspoon salt |
1 teaspoon dry mustard |
1 teaspoon dried sage (not rubbed sage) |
1/2 teaspoon dried thyme |
1 tablespoon olive oil |
2 cups sliced onion |
1 cup finely chopped leek |
1 cup finely chopped carrot |
1/2 cup port or other sweet red wine |
1/3 cup fat-free, lower-sodium chicken broth |
1/3 cup water |
1 cup pitted dried plums (about 20 dried plums) |
2 bay leaves |
2 tablespoons cornstarch |
2 tablespoons water |
Directions:
1. Cut roast in half crosswise. Combine pepper and next 4 ingredients (through thyme). Rub seasoning mixture over surface of roast halves.
2. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add pork, browning on all sides. Place pork in a 4 1/2-quart electric slow cooker. Add onion, leek, and carrot to Dutch oven; sauté 5 minutes or until vegetables are golden. Stir in wine, broth, and 1/3 cup water, scraping pan to loosen browned bits. Pour wine mixture over pork in slow cooker; add plums and bay leaves. Cover and cook on HIGH for 1 hour. Reduce heat to LOW, and cook for 5 to 6 hours or until pork is tender.
3. Remove pork from slow cooker; reserve cooking liquid in slow cooker. Set pork aside; keep warm. Increase heat to HIGH. Combine cornstarch and 2 tablespoons water; stir well, and add to cooking liquid. Cook, uncovered, 15 minutes or until mixture is thick, stirring frequently. Discard bay leaves. Slice pork, and serve with sauce.
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