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Braised Pork Loin with Port and Prunes

Yield 8 servings (serving size: about 3 ounces pork and 1/2 cup sauce)

Ingredients

  • Spice rub:
  • 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
  • Remaining ingredients:
  • 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

Nutrition Information

  • calories 361
  • caloriesfromfat 37 %
  • fat 14.8 g
  • satfat 4.7 g
  • monofat 7.2 g
  • polyfat 1.6 g
  • protein 36.9 g
  • carbohydrate 19.8 g
  • fiber 2.8 g
  • cholesterol 102 mg
  • iron 2.7 mg
  • sodium 458 mg
  • calcium 48 mg

How to Make It

  1. Preheat oven to 325°.

  2. 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.

  3. 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.

  4. 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.