Braised Pork Loin with Port and Prunes

Ingredients

• 2  bay leaves 
• 1.5 teaspoons pepper black
• 3.3 pound pork loin roast boneless
• 1 cup carrots finely chopped
• 1 teaspoon rubbed sage dried
• 0.5 teaspoon thyme leaves dried
• 1 teaspoon mustard dry
• 0.8 cup less-sodium chicken broth fat-free
• 1 cup leek finely chopped
• 1 tablespoon olive oil 
• 2 cups onion sliced
• 1 cup port sweet
• 1 cup prune- cut to pieces pitted ( 20 prunes)
• 1 teaspoon salt 

Equipment

• food processor
• frying pan
• oven
• blender
• aluminum foil
• slotted spoon
• dutch oven

Directions

1. Preheat oven to 32
2. To prepare spice rub, combine first 5 ingredients. Trim fat from pork; rub surface of roast with spice rub. Secure at 2-inch intervals with heavy string.
3. Heat oil in a large Dutch oven over medium-high heat.
4. Add pork; cook 8 minutes, browning on all sides.
5. Remove from pan.
6. Add onion, leek, and carrot; cover, reduce heat, and cook 5 minutes, stirring frequently. Stir in wine and broth, scraping pan to loosen browned bits. Return pork to pan; add prunes and bay leaves. Bring to a boil. Cover and bake at 325 for 1 1/2 hours or until pork is tender; discard bay leaves.
7. Place pork on a platter; cover with foil.
8. Remove 6 prunes with a slotted spoon.
9. Place prunes in a food processor or blender; process until smooth. Stir pured prunes into port mixture.
10. Serve sauce with pork.