Braised Pork Loin with Port and Dried Plums
This tender meat makes a textbook slow-cooker meal. Soaked in savory flavors, this dish is a brilliant comfort food.
- 3-1/4 lb Boneless Pork Loin Roast
- 1-1/2 tsp Pepper
- 1 tsp Sea Salt
- 1 tsp Dry Mustard
- 1 tsp Dried Sage
- 1/2 tsp Dried Thyme
- 1 Tbsp Olive or Avocado Oil
- 2 Cups Sliced Onion
- 1 Cup Leek
- 1 Cup Carrot
- 1/2 Cup Port Wine, or other red wine
- 1/3 Cup Chicken Broth
- 1/3 Cup Water
- 1 Cup Pitted Dried Plums (prunes)
- 2 Bay Leaves
- 2 Tbsp Cornstarch or Tapioca Starch
- 2 Tbsp Water
Cut roast in half crosswise. Combine pepper and next 4 ingredients (through thyme). Rub seasoning mixture over surface of roast halves.
Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add pork, browning on all sides. Place pork in a slow cooker.
Add onion, leek, and carrot to Dutch oven; sauté 5 minutes or until vegetables are golden. Stir in wine, broth, and 1/3 cup water, scraping pan to loosen browned bits. Pour wine mixture over pork in slow cooker; add plums and bay leaves. Cover and cook on HIGH for 1 hour. Reduce heat to LOW, and cook for 5 to 6 hours or until pork is tender.
Cover and cook on HIGH for 1 hour. Reduce heat to LOW, and cook for 5 to 6 hours or until pork is tender.
Remove pork from slow cooker; reserve cooking liquid in slow cooker. Set pork aside; keep warm. Increase heat to HIGH. Combine cornstarch and 2 tablespoons water; stir well, and add to cooking liquid. Cook, uncovered, 15 minutes or until mixture is thick, stirring frequently. Discard bay leaves. Slice pork, and serve with sauce.