Braised Pork Loin with Port and Prunes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 1/2 teaspoons black pepper |
1 teaspoon salt |
1 teaspoon dry mustard |
1 teaspoon dried rubbed sage |
1/2 teaspoon dried thyme |
1 (3 1/4-pound) boneless pork loin roast |
remaining ingredients |
1 tablespoon olive oil |
2 cups sliced onion |
1 cup finely chopped leek |
1 cup finely chopped carrot |
1 cup port or other sweet red wine |
3/4 cup fat-free, less-sodium chicken broth |
1 cup pitted prunes (about 20 prunes) |
2 bay leaves |
Directions:
1. Preheat oven to 325°.
2. To prepare spice rub, combine first 5 ingredients. Trim fat from pork; rub surface of roast with spice rub. Secure at 2-inch intervals with heavy string.
3. Heat oil in a large Dutch oven over medium-high heat. Add pork; cook 8 minutes, browning on all sides. Remove from pan. Add onion, leek, and carrot; cover, reduce heat, and cook 5 minutes, stirring frequently. Stir in wine and broth, scraping pan to loosen browned bits. Return pork to pan; add prunes and bay leaves. Bring to a boil. Cover and bake at 325° for 1 1/2 hours or until pork is tender; discard bay leaves.
4. Place pork on a platter; cover with foil. Remove 6 prunes with a slotted spoon. Place prunes in a food processor or blender; process until smooth. Stir puréed prunes into port mixture. Serve sauce with pork.
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