Follow Us on Facebook

Get updates from RecipeLion.com posted directly to your News Feed.

(1)

Braised Pork Loin with Port and Prunes

Rate This Article

Comment On This Article

Ingredients
  • 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
  • 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

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

Facebook Google Plus Twitter Pinterest Twitter Blog Email RSS

© Copyright 2013 Prime Publishing, LLC. All rights reserved.

www.recipelion.com