Braised Pork Loin with Port and Dried Plums
This tender meat makes a textbook slow-cooker meal. Soaked in savory flavors, this dish is a brilliant comfort food.
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- Calories: 280
- Calories from fat: 0.0%
- Fat: 7.8g
- Saturated fat: 2.4g
- Monounsaturated fat: 3.9g
- Polyunsaturated fat: 0.8g
- Protein: 32.2g
- Carbohydrate: 17.7g
- Fiber: 2g
- Cholesterol: 93mg
- Iron: 2mg
- Sodium: 340mg
- Calcium: 40mg
- 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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