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Sonoma Plum and Rosemary Pork Roast (Wave 1)

No matter which plum variety you choose, its flavor will enhance this succulent, irresistible pork roast. With so many varieties of plums available, you can experiment with the flavor of this recipe every time you make it!

Start to Finish: 1 hour and 30 minutes
Yield: 6 servings

Ingredients
1 2-pound boneless pork top loin roast (single loin)
Kosher salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 medium carrot, chopped
2 tablespoons fresh rosemary, chopped
2 cloves garlic, minced (1 teaspoon minced)
1 1/2 cups port
1/4 cup reduced-sodium chicken broth
6 fresh plums, pitted and quartered
Fresh rosemary sprigs (optional)

Instructions

  1. Preheat oven to 300°F. Season with pork with kosher salt and pepper. In a 4- to 5-quart oven-going Dutch oven, heat oil over medium heat. Add pork; cook for 5 to 8 minutes or until browned, turning roast to brown evenly on all sides. Remove pork from pan; set aside.
  2. Add onion and carrot to Dutch oven. Cook about 5 minutes or until the onion is golden brown, stirring frequently. Stir in the rosemary and garlic; cook and stir for 1 minute more. Add port and broth. Return the pork to the pan. Heat just until boiling.
  3. Cover Dutch oven and bake for 20 minutes. Add plums. Bake, covered, for 20 to 25 minutes more or until an instant-read thermometer inserted into center of pork registers 145°F.
  4. Transfer the pork to a cutting board; cover with foil and let stand for 15 minutes before slicing. The temperature of the pork after standing should be 150°F. Meanwhile, using a slotted spoon, transfer plums to a serving platter. Remove any grease from the sauce. Place Dutch oven over medium-high heat on the stove. Reduce heat; boil gently, uncovered, about 10 minutes or until sauce is reduced to about 3/4 cup.
  5. To serve, thinly slice pork. Arrange pork slices on platter with plums. Serve with sauce. If desired, garnish with fresh rosemary.

Nutrition Facts per Serving: 360 calories, 35 g protein, 8.5 g total fat (2 g saturated fat), 21 g carbohydrate, 1.7 g fiber, 95 mg cholesterol, 90 mg sodium, 44 weighted glycemic index

Variation:

  • Replace fresh plums with figs, dried figs, or dried plums.

Wine Suggestion: Pinot noir

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