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Spiced Pork Loin with Plums

Total Time

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


8-10 servings

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.


  • 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


  1. 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.
  2. 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.
  3. Return roast to the pan; add broth. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
  4. Add plums; cover and simmer 30-45 minutes longer or until a thermometer reads 145°. Let stand 10 minutes before serving. Thicken pan juices if desired.

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