Braised Pork Loin with Port and Dried Plums

Ingredients

• 2  bay leaves 
• 1.5 teaspoons pepper black freshly ground
• 3.3 pound pork loin boneless trimmed
• 1 cup carrots finely chopped
• 2 tablespoons cornstarch 
• 1 cup prune- cut to pieces dried pitted ( 20 plums)
• 1 teaspoon rubbed sage dried (not rubbed sage)
• 0.5 teaspoon thyme dried
• 1 teaspoon ground mustard dry
• 1 cup leek finely chopped
• 0.3 cup beef broth fat-free
• 1 tablespoon olive oil 
• 2 cups onion sliced
• 0.5 cup red wine sweet
• 1 teaspoon salt 
• 0.3 cup water 
• 2 tablespoons water 

Equipment

• frying pan
• dutch oven
• slow cooker

Directions

1. Cut roast in half crosswise.
2. Combine pepper and next 4 ingredients (through thyme). Rub seasoning mixture over surface of roast halves.
3. Heat a large Dutch oven over medium-high heat.
4. Add oil to pan; swirl to coat.
5. Add pork, browning on all sides.
6. Place pork in a 4 1/2-quart electric slow cooker.
7. Add onion, leek, and carrot to Dutch oven; saut 5 minutes or until vegetables are golden. Stir in wine, broth, and 1/3 cup water, scraping pan to loosen browned bits.
8. 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.
9. Remove pork from slow cooker; reserve cooking liquid in slow cooker. Set pork aside; keep warm. Increase heat to HIGH.
10. 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.