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LOCATION: Recipes >> Pork >> Pork Loin Roast 06

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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

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