Braised Pork Loin with Port and Dried Plums

Braised Pork Loin with Port and Dried Plums Recipe

Oxmoor House

This tender meat makes a textbook slow-cooker meal. Soaked in savory flavors, this dish is a brilliant comfort food.


10 servings (serving size: 3 ounces pork and 1/2 cup sauce)

Recipe from

Oxmoor House

Nutritional Information

Calories 280
Caloriesfromfat 0.0 %
Fat 7.8 g
Satfat 2.4 g
Monofat 3.9 g
Polyfat 0.8 g
Protein 32.2 g
Carbohydrate 17.7 g
Fiber 2 g
Cholesterol 93 mg
Iron 2 mg
Sodium 340 mg
Calcium 40 mg


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; sauté 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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Cooking Light Slow Cooker Tonight,

Oxmoor House

September 2012
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