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Pork Loin in Prune Sauce

  • Prep 1 hr 30 min
  • Total 1 hr 30 min
  • Ingredients 17
  • Servings 12

Ingredients

1
boneless rolled pork loin roast (3 to 4 lb)
1
teaspoon kosher (coarse) salt
3
tablespoons olive oil
1
small (2 oz) sourdough dinner roll, cut in half
1/2
medium onion, cut into 4 pieces
1
clove garlic, peeled
2 1/2
cups Progresso™ chicken broth (from 32-oz carton)
2
dried guajillo chiles, stems and seeds removed
2
dried ancho chiles, stems and seeds removed
1
cup hot water
2
cups pitted dried plums
4
plum (Roma) tomatoes, each cut in half
1/2
teaspoon dried thyme leaves
1/2
teaspoon dried marjoram leaves
1/2
teaspoon salt
1
teaspoon tomato bouillon granules with chicken flavor
1/4
cup rice wine vinegar
2008 © and ®/™ of General Mills Progresso is a registered trademark of Pet, Incorporated, used with permission.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
Calories from Fat
110
% Daily Value
Total Fat
13g
20%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
75mg
24%
Sodium
610mg
25%
Potassium
670mg
19%
Total Carbohydrate
24g
8%
Dietary Fiber
3g
13%
Sugars
13g
Protein
27g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
0 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 Heat oven to 350°F. Sprinkle pork roast with 1 teaspoon kosher salt. In roasting pan, heat 2 tablespoons of the oil over medium-high heat. Add pork; cook about 2 minutes, turning occasionally, until browned on all sides. Remove pork from pan. Add remaining tablespoon oil to pan. Cook dinner roll halves, onion and garlic in pan about 1 minute or until roll is toasted. Place roll mixture in blender; set aside.
  • 2 Return pork to roasting pan; add 1/2 cup of the broth. Bake uncovered 10 minutes. Cover with foil; bake 25 minutes longer.
  • 3 Meanwhile, in medium bowl, soak chiles in hot water about 15 minutes; drain. To roll mixture in blender, add chiles, dried plums, tomatoes, thyme, marjoram, 1/2 teaspoon salt, bouillon, vinegar and remaining 2 cups chicken broth. Cover; blend on high speed about 1 minute until smooth. Pour blended sauce mixture into 2-quart saucepan. Cook uncovered over medium heat about 10 minutes, stirring occasionally, until thoroughly heated.
  • 4 Pour sauce mixture over pork in roasting pan. Cover and bake 20 minutes longer or until meat thermometer inserted in center of pork reads 160°F. Let stand 5 to 10 minutes before slicing. Serve pork with sauce.

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