Soaked in savory flavors, this tender pork recipe qualifies as true comfort food.
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
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
Thyme leaves (optional)
How to Make It
Cut pork in half crosswise. Combine pepper and next 4 ingredients (through thyme). Rub seasoning mixture over surface of pork halves.
Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add pork to pan; cook 5 minutes, browning on all sides. Transfer pork to the inner pot of a 6-quart Instant Pot®. Add onion, leek, and carrot to pan; cook, stirring constantly, 5 minutes or until vegetables are golden. Stir in wine, broth, and 1/3 cup water, scraping pan to loosen browned bits. Pour onion mixture over pork in cooker; add plums and bay leaves.
Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Venting" position. Press [Slow Cook], and use [Adjust] to select "More" mode. Press [-] or [+] to choose 1 hour cook time. When time is up, turn cooker off. Press [Slow Cook], and use [Adjust] to select "Less" mode. Press [-] or [+] to choose 5 hours cook time. (Cook additional time, if necessary, until pork is tender.)
Remove pork from cooker; keep warm. Combine cornstarch and 2 tablespoons water in a small bowl; stir well. Add cornstarch mixture to cooking liquid in cooker. Turn cooker off.
Press [Sauté], and use [Adjust] to select "More" mode. Bring mixture to a boil, and cook 15 minutes or until sauce is thick, stirring frequently. Discard bay leaves. Slice pork, and serve with sauce. Garnish with thyme leaves, if desired.
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