Braised Pork Loin with Port and Prunes

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.

Fabulous. Made it exactly as written and we loved it. Served with with brown rice and roasted asparagus. And it was wonderful as a leftover too. Will definitely make this over & over.

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.

Good, and the leftovers were even better. I omitted the leek and substituted Marsala when I realized I was out of port. A great slow cooker meal.