8 servings (serving size: about 3 ounces pork and 1/2 cup sauce)
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 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
How to Make It
Preheat oven to 325°.
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.
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 325° for 1 1/2 hours or until pork is tender; discard bay leaves.
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 puréed prunes into port mixture. Serve sauce with pork.
My family and friends loved the taste of this dish! I kicked up the flavor a bit on the rub by adding Emeril's Essence to the spices; I didn't have leeks so I added extra vidalia onions. I did run the prunes and carrots through the food processor, but not too long so the sauces was still very think and chunky. The taste was outstanding! Along with this dish, I served steamed baby carrots with a pineapple mango sauce that nicely accented the slight sweetness of the pork. All in all, this was a very easy recipe and the results were excellent.
Amazing. I love this recipe. I made it almost exactly as it says. Instead of putting the prunes into a food processor I changed it up. After cooking I put the meat onto a platter and then just used a potato masher and mushed up the prune/carrot/onion/leek mixture. It made everything into a nice, chunky sauce which I put over the meat and mashed potatoes. I LOVE this meal.