Braised Pork Loin With Port And Dried Plums Recipe

Name: Braised Pork Loin With Port And Dried Plums
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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; saute 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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230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Braised Pork Loin With Port And Dried Plums falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Pork Loin With Port And Dried Plums

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