Main
Recipes
Pork With Port and Prunes Recipe

Pork With Port and Prunes Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 1/2 tsp salt
2 garlic cloves, minced very fine
1 tsp fresh ground black pepper
1 tsp dry mustard , preferably colman's
1/2 tsp dried sage
1/2 tsp dried thyme
2 tbsp olive oil
2 tbsp olive oil
1 (4 -6 lb) boston butt or 1 (4 -6 lb) pork shoulder butt or 1 (4 -6 lb) fresh ham, trimmed of most external fat
2 cups white pearl onions (fresh or frozen
1 cup finely chopped leek (white part only )
1/2 cup finely chopped carrot
1 cup port wine
1/2 cup beef stock
1 tbsp honey
1 cup pitted prune
1/4 cup armagnac , slivovitz
plum brandy
2 bay leaves
salt & freshly ground black pepper

Directions:

Combine all dry rub ingredients together and rub meat the night before braising. Refrigerate, covered in plastic wrap, until the next day.
Preheat the oven to 325°F Heat the oil over high heat in a heavy casserole or Dutch oven just large enough to hold the pork. Brown the pork on all sides, 7 to 8 minutes. Remove and set aside. Pour off all but about 1 tablespoon of the fat from the pot and add the pearl onions, leeks, and carrots. Lower the heat to medium, cover the pot, and cook until the vegetables have softened, about 5 minutes.
Pour in the port, stock and honey and scrape up any browned bits from the bottom of the pot. Add the prunes, the optional brandy, and the bay leaves and bring to a boil. Put the pork back in and spoon some of the prunes and vegetables over the top. Cover the pot with foil and fit the lid on tightly.
Place the pot in the middle of the oven and cook for about 1-1/2 hours, or until the pork is quite tender and registers 160° to 165°F on an instant-read meat thermometer. Remove the pork from the pot and cover loosely to keep warm. The final temperature of the meat after resting for 10 minutes or so may read 170° to 175°F.
Skim off any fat from the cooking juices. Remove 6 of the prunes and puree them in a food processor or blender. Stir the puree back into the sauce to thicken it. Remove the bay leaves and taste the sauce for salt and pepper. Remove the strings from the pork if necessary, and carve into 1/2-inch slices. Serve with the sauce and prunes and vegetables.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	436.69 Kcal (1828 kJ)
Calories from fat	118.05 Kcal
		% Daily Value*
Total Fat	13.12g	20%
Cholesterol	34.01mg	11%
Sodium	544.06mg	23%
Potassium	989.34mg	21%
Total Carbs	60.41g	20%
Sugars	33.66g	135%
Dietary Fiber	3.96g	16%
Protein	14.4g	29%
Vitamin C	6.8mg	11%
Vitamin A	0.1mg	3%
Iron	3.1mg	17%
Calcium	59.3mg	6%

Amount Per 100 g
Calories	160.89 Kcal (674 kJ)
Calories from fat	43.49 Kcal
		% Daily Value*
Total Fat	4.83g	20%
Cholesterol	12.53mg	11%
Sodium	200.44mg	23%
Potassium	364.5mg	21%
Total Carbs	22.26g	20%
Sugars	12.4g	135%
Dietary Fiber	1.46g	16%
Protein	5.31g	29%
Vitamin C	2.5mg	11%
Iron	1.1mg	17%
Calcium	21.8mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Chicken & Leek Pie

Olive oil, Boneless skinless chicken breasts, Onion, diced and 10 more..
Lentil, Kale and Sausage Soup

Olive oil, Italian sausages, Onion, finely chopped and 9 more..
Braised Pork Loin with Port and Dried Plums

Boneless pork loin roast, trimmed and 16 more..
Cumin Crusted Salmon With Orange Rice Pilaf

Salmon fillets, Cumin, Paprika, Coriander, Kosher salt and 14 more..
Beef Cheeks With Sweet Potato Puree

Olive oil, Beef cheek, Onion (large chopped ) and 20 more..
Sweet Potato and Sage Soup

Olive oil, Onion, Leek, Carrot, Sweet potatoes and 5 more..
ragu bolognese

Olive oil, Butter, Onions, chopped and 15 more..
Lentil Soup With Kielbasa

Olive oil, Onion, chopped and 10 more..
Basic Creole Sauce

Olive oil, Chopped celery, Chopped onion and 18 more..
African Pork and Peanut Stew

Peanut oil, divided and 18 more..
Sweet and Sour Pasta

Onion, chopped, Leek, chopped, Carrot, grated, Tuna and 8 more..

Recipe Tags

Weightwatchers Points

9

Points
11

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

Also Try

Cranberry Sauce With Port, Rosemary and Dried Figs

Ruby port, Balsamic vinegar, Golden brown sugar , packed and 5 more..
Roast Goose with Port Gravy

Fresh goose, Onions, Stalks celery, French bread, Carrots and 7 more..
Pork with Gorgonzola Sauce

Dijon mustard, Olive oil, Dried thyme and 10 more..
Pork with Corn Bread Stuffing

Boiling water, Raisins, Bacon strips, cut up, Diced celery and 6 more..
Roasted Sweet Potatoes and Vegetables With Thyme and Maple Syrup

Sweet potatoes, cut into long, thin rectangles and 6 more..
Bonaparte with Pecans and Cranberries

Bonaparte cheese, chilled, Pecans, toasted and chopped and 3 more..
Rubbed Prime Rib with Chili and Mustard

All-purpose flour, Dry mustard powder, Thyme, Sea salt and 14 more..
Hash Brown Nests with Portobellos and Eggs

Frozen shredded hash brown potatoes, thawed and 13 more..
Stuffed Pumpkins with Herbs and Bread Crumbs

Pumpkin (about 4 to 5 inches in diameter) and 11 more..
Turkey Breast Roulade with Apple and Raisin Stuffing

Water, Butter, Raisins and 6 more..