Braised Pork Loin with Port & Prunes from Cooking Light

This is a favorite dish in my family. My mother discovered the recipe and my sister and I have embraced it! 

Braised Pork Loin with Port & Prunes
Yield: 8 servings
Cooking Time: 5 to 8 hours on HIGH
Slow Cooker Size: 5 1/2 quart oval

ingredients
1 1/2 teaspoons freshly ground black pepper
1 teaspoon salt
1 teaspoon dried sage
1 teaspoon dry mustard
1/2 teaspoon dried thyme
1 (4 pound) boneless pork loin roast
1 tablespoon olive oil
2 medium onions, peeled & sliced
1 large leek, white part only, rinse well and finely chopped
1 large carrot, peeled and finely chopped
1 cup port
3/4 cup low sodium chicken broth or chicken stock (make sure to buy gluten free!)
1 1/2 cups (10 ounces) pitted prunes
2 bay leaves

Heat the olive oil in a large saute pan over medium head. 

In a small bowl combine the pepper, salt, sage, mustard and thyme. Trim the excess fat from the port and rub the surface of the roast with the spice mixture. Tie the roast at 2 in intervals with heavy kitchen string.

Brown the pork on all sides and transfer to a plate. Add the onions, leek and carrot to the pan. Cook for 5 minutes, stirring frequently. Scrape the vegetables into the insert of the slow cooker. Place the roast on top of the vegetables. Add the port, broth, prunes and bay leaves. Cover and cook on HIGH for 5 to 8 hours, or until an instant read thermometer inserted into the center registers 170 degrees Fahrenheit.

Remove the bay leaves. Transfer the roast to a caring board and slice. Place the sliced pork on a serving platter and keep warm while you prepare the sauce. 

Scoop 8 to 10 prunes and some of the cooking liquid from the insert into a food processor or blender; process until smooth. 

Return the pureed prunes to the remaining cooking liquid. Season with additional salt and pepper to taste. Pour the sauce over the pork before serving or pass is separately.