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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.

Braised Pork Loin with Port and Dried Plums

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By: My Recipes
Servings
10
Prep Time
30 Minutes
Cook Time
5-6 Hours (Low)

Ingredients

  • 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

Instructions

Instructions

  1. Cut roast in half crosswise. Combine pepper and next 4 ingredients (through thyme). Rub seasoning mixture over surface of roast halves.

  2. 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.

  3. 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.

  4. Cover and cook on HIGH for 1 hour. Reduce heat to LOW, and cook for 5 to 6 hours or until pork is tender.

  5. 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.

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