Pork: Pork Loin Roast 06 by Recipe Cottage

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	Pork Loin Roast 06

		BRAISED PORK LOIN WITH PORT AND PRUNES 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 1 tablespoon olive oil 2 cups slice 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 15 prunes) 2 bay leaves Preheat oven to 325 degrees Rub the roast with all the spice rub Heat oil in a large Dutch oven over medium heat. Add pork; cook 8 minutes brown on all sides. Remove from pan. Add onions, leeks, and carrots; cover reduce heat and cook 5 minutes, stirring frequently. Stir in wine and broth, scraping pan to loosen brown bits. Return pork to pan; add prunes and bay leaves. Bring to a boil. Cover and bake at 325 degree for 1 1/2 hours or until pork is tender; discard bay leaves. Place pork on a platter and then stir the sauce to mix the prune into the port mixture. Serve over meat. Yield: 8 servings