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Roast Pork Loin With Plum-Port Sauce

1 boneless loin of pork
2 tbsp Dijon mustard
1-1/2 tsp dried thyme
Pinch salt,
1-1/2 cups chicken stock
3 cloves garlic cut in half
2 tbsp butter
8 large plums; pitted & cut in half
1/2 cup ruby port
1/2 cup whipping cream

Preheat oven to 325*
Place pork on rack in shallow roaster
Spread evenly with mustard
Sprinkle with 1 tsp thyme and the salt & pepper
Pour 1/2-cup chicken stock into pan
Add garlic
Roast uncovered 1-1/2 to 2 hrs or until meat thermometer reaches 160*f
Transfer meat to warm serving platter
Reserve juices in pan
Cover roast with foil
Let rest 10 min before slicing thinly
In med saucepan, melt butter over med hi heat
Add plums; cook 5 min. until plums are soft
Remove plums from sauce
Add remaining stock & port to saucepan
Boil 5 min until sauce reduced to 3/4 cup
Add whipping cream & remaining thyme
Boil 5 min
Discard fat from juices in pan
Add juices to sauce
Return plums to saucepan
Heat through
Season with salt & pepper to taste
Serve sauce over pork