Braised Pork Loin with Port and Prunes
Ingredients
- 1 1/2 teaspoon 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
- 1 tablespoon olive oil
- 2 cups slice 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 15 prunes)
- 2 bay leaves
Instructions
Preheat oven to 325 degrees Rub the roast with all the spice rub Heat oil in a large Dutch oven over medium heat. Add pork; cook 8 minutes brown on all sides. Remove from pan. Add onions, leeks, and carrots; cover reduce heat and cook 5 minutes, stirring frequently. Stir in wine and broth, scraping pan to loosen brown bits. Return pork to pan; add prunes and bay leaves. Bring to a boil. Cover and bake at 325 degree for 1 1/2 hours or until pork is tender; discard bay leaves. Place pork on a platter and then stir the sauce to mix the prune into the port mixture. Serve over meat. Yield: 8 servings
