Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light November 1999

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

Ingredient Checklist

Directions

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  • Preheat oven to 325°.

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  • 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.

Nutrition Facts

361 calories; calories from fat 37%; fat 14.8g; saturated fat 4.7g; mono fat 7.2g; poly fat 1.6g; protein 36.9g; carbohydrates 19.8g; fiber 2.8g; cholesterol 102mg; iron 2.7mg; sodium 458mg; calcium 48mg.
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