Spiced Pork Loin with Plums |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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When plums are in season, I make this every other week. I originally adapted the recipe for use with chicken, but discovered it was even better with pork. I fixed it for 70 people for my granddaughterâs christening and everyone wanted the recipe. Ingredients:
1 tablespoon ground cumin |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/2 teaspoon ground allspice |
1/4 teaspoon pepper |
1/4 teaspoon ground cloves |
1 boneless whole pork loin roast (3 to 4 pounds) |
2 tablespoons olive oil, divided |
1 large onion, chopped |
2 tablespoons sugar |
1/2 cup cranberry juice |
1 cup chicken broth |
4 medium fresh plums, pitted and sliced |
Directions:
1. In a small bowl, combine the first six ingredients; rub over roast. In a Dutch oven, brown roast in 1 tablespoon oil on all sides. Remove roast and set aside.
2. In the same pan, cook onion in remaining oil over medium heat until tender. Add sugar; cook, stirring occasionally, 3-4 minutes longer. Add cranberry juice; bring to a boil. Cook until liquid is reduced by half.
3. Return roast to the pan; add broth. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
4. Add plums; cover and simmer 30-45 minutes longer or until a meat thermometer reads 145°. Let stand 10 minutes before serving. Thicken pan juices if desired. Yield: 8-10 servings.
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