Braised Pork Loin With Port And Prunes Recipe

Name: Braised Pork Loin With Port And Prunes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Spice rub:; 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

Servings: persons

Spice rub:
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

1
Preheat oven to 325u00b0.
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 325u00b0 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 pureed prunes into port mixture. Serve sauce with pork.

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: Spice rub:, 1 1/2 teaspoons black pepper, 1 teaspoon salt, 1 teaspoon dry mustard, and more.

Yes, Braised Pork Loin With Port And Prunes 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.

That's it — enjoy your meal!

Braised Pork Loin With Port And Prunes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions