Braised Pork Loin With Port And Prunes

• 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 sliced 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 20 prunes)
• 2 bay leaves

1. Preheat oven to 325u0b0.
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. Add pork; cook 8 minutes, browning on all sides. Remove from pan. 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 325u0b0 for 1 1/2 hours or until pork is tender; discard bay leaves.
4. Place pork on a platter; cover with foil. Remove 6 prunes with a slotted spoon. Place prunes in a food processor or blender; process until smooth. Stir pureed prunes into port mixture. Serve sauce with pork.

spice rub, black pepper, salt, mustard, sage, thyme, pork loin roast, remaining ingredients, olive oil, onion, leek, carrot, port, chicken broth, prunes, bay leaves

Taken from www.myrecipes.com/recipe/braised-pork-loin-with-port-prunes (may not work)