SPICE RUB
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
REMAINING INGREDIENTS
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 (serving size: about 3 ounces pork 1/2 cup sauce).
Calories 361
37% from fat
Fat 14.8 g (sat. 4.7g, mono 7.2g., poly 1.6g.)
Carb 19.8g.
Fiber 2.8g
Chol 102 mg
Iron 2.7
Sodium 458
Calc 48 mg