Braised Pork Loin with Port and Prunes

Name: Braised Pork Loin with Port and Prunes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 2 teaspoons black pepper; 1 kilograms boneless pork loin roast; 237 milliliters finely chopped carrot; 1 teaspoon dried rubbed sage; 1 teaspoons dried thyme; 1 teaspoon dry mustard; 177 milliliters fat-free, less-sodium chicken broth; 237 milliliters finely chopped leek; 1 Tbsp olive oil; 473 milliliters sliced onion; 237 milliliters port or other sweet red wine; 237 milliliters pitted prunes (about 20 prunes); 1 teaspoon salt

Braised Pork Loin with Port and Prunes is a gluten free, dairy free, and primal main course. This recipe serves 8. One serving contains 390 calories, 43g of protein, and 9g of fat. A mixture of leek, less-sodium chicken broth, pork loin roast, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the prunes you could follow this main course with the Baked apples with prunes, cinnamon & ginger as a dessert.

Instructions

Preheat oven to 32

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Oven

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.

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Dry Seasoning Rub

Pork

Heat oil in a large Dutch oven over medium-high heat.

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Cooking Oil

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Dutch Oven

Add pork; cook 8 minutes, browning on all sides.

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Pork

Remove from pan.

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Frying 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.

Ingredients you will need

Bay Leaves