Braised Pork Loin with Port and Dried Plums

1 (3 1/4-pound) boneless pork loin roast, trimmed

1 1/2 teaspoons freshly ground black pepper

1 teaspoon salt

1 teaspoon dry mustard

1 teaspoon dried sage (not rubbed sage)

1/2 teaspoon dried thyme

1 tablespoon olive oil

2 cups sliced onion

1 cup finely chopped leek

1 cup finely chopped carrot

1/2 cup port or other sweet red wine

1/3 cup fat-free, lower-sodium chicken broth

1/3 cup water

1 cup pitted dried plums (about 20 dried plums)

2 bay leaves

2 tablespoons cornstarch

2 tablespoons water



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 4 1/2-quart electric slow cooker. 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.



3. 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.



Oxmoor House