- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 2 tablespoons white wine vinegar
- 4 teaspoons sugar
- 1/4 cup heavy whipping cream
- 1-1/2 teaspoons minced fresh thyme
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon browning sauce, optional
- 2 teaspoons cornstarch
- 2 teaspoons cold water
- In a Dutch oven, combine the first 10 ingredients. Bring to a boil.
- Cook and stir until salt and sugar are dissolved. Remove from the
- heat; cool brine to room temperature.
- Place a 2-gallon resealable plastic bag inside a second resealable
- bag; add roast. Carefully pour cooled brine into bag. Squeeze out as
- much air as possible; seal bags and turn to coat. Place in a large
- bowl. Refrigerate for 18-24 hours, turning occasionally.
- Drain and discard brine; pat roast dry. In a small bowl, combine the
- oil, herbs and pepper; rub over pork. Place roast on a rack in a
- large shallow roasting pan. Pour water into pan. Bake at 350°
- for 1 hour 20 minutes or until a thermometer reads 145°.
- For sauce, melt butter in a large saucepan. Add shallots; cook and
- stir until tender. Stir in wine and bay leaf. Bring to a boil; cook
- until liquid is reduced by half. Stir in the broth, vinegar and
- sugar. Cook, uncovered, for 20-25 minutes or until slightly
- Stir in the cream, thyme, salt, pepper and browning sauce if desired.
- Discard bay leaf. Combine cornstarch and water until smooth;
- gradually stir into the pan. Bring to a boil; cook and stir for 2
- minutes or until thickened.
- Transfer roast to a serving platter. Let stand for 10 minutes before
- slicing. Serve with sauce.
- Yield: 12 servings (2 cups sauce).
To Make Ahead: The port wine sauce can be made a day before; cover and refrigerate. Reheat over low when ready to serve.
Nutrition Facts: 4 ounces cooked pork with 8 teaspoons sauce (calculated without browning sauce) equals 318 calories, 14 g fat (6 g saturated fat), 92 mg cholesterol, 614 mg sodium, 9 g carbohydrate, trace fiber, 30 g protein.