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Spiced Pork Loin with Plums Recipe

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When plums are in season, I make this every other week. I originally adapted the recipe for use with chicken, but discovered it was even better with pork. I fixed it for 70 people for my granddaughter’s christening and everyone wanted the recipe.

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Spiced Pork Loin with Plums Recipe

Prep: 25 min. Cook: 1-1/2 hours + standing

Yield: 8-10 Servings

25 90 115

Ingredients

1 tablespoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon pepper
1/4 teaspoon ground cloves
1 boneless whole pork loin roast (3 to 4 pounds)
2 tablespoons olive oil, divided
1 large onion, chopped
2 tablespoons sugar
1/2 cup cranberry juice
1 cup chicken broth
4 medium fresh plums, pitted and sliced

Directions

In a small bowl, combine the first six ingredients; rub over roast. In a Dutch oven, brown roast in 1 tablespoon oil on all sides. Remove roast and set aside.
In the same pan, cook onion in remaining oil over medium heat until tender. Add sugar; cook, stirring occasionally, 3-4 minutes longer. Add cranberry juice; bring to a boil. Cook until liquid is reduced by half.
Return roast to the pan; add broth. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
Add plums; cover and simmer 30-45 minutes longer or until a meat thermometer reads 145°. Let stand 10 minutes before serving. Thicken pan juices if desired. Yield: 8-10 servings.

Originally published as Spiced Pork Loin with Plums in Country Extra September 2007, p49

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Spiced Pork Loin with Plums (1)

Spiced Pork Loin with Plums

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Reviewed on Jun. 28, 2011 by aprilm.cook

My husband loved this meal. It was delicious, however more time consuming than I would prefer. It would be nice if it could be adapted down to one step, such as throwing it all in the crock pot.