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- 1 (4 pound) boneless pork loin roast
- Salt and freshly ground black pepper
- Olive oil
- 2 Granny Smith apples, peeled, cut into 1/4-inch wedges
- 1 large onion, diced
- 1/2 cup packed dried pitted prunes, quartered
- 1 1/2 cups low-sodium chicken broth
- 3/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons coarse-grain mustard
- 1/2 cup dry white wine
Put oven rack in lower third of oven and preheat oven to 375°F. Cut pork loin in half, crosswise, and pat dry. Season to taste with salt and pepper. Heat a large sauté pan to medium high. Add enough olive oil to lightly coat pan. Add pork roast, brown well on all sides. Transfer to roasting pan; bake until cooked through, about 45 minutes. Add onion to sauté pan and return to heat. Cook until translucent, about 3 minutes. Add apples, prunes, broth and water. Simmer, uncovered, stirring occasionally, until apples are tender – 10 to 12 minutes. Stir in cream and mustard and simmer until sauce is slightly thickened, 2 to 3 minutes. Remove from heat and keep sauce warm, partially covered, until pork is ready. When pork is done, remove roasting pan from oven; transfer pork to a cutting board and let stand for 10 minutes. While the pork rests, add wine to roasting pan. Bring to a boil over high heat, stirring and scraping up brown bits, until reduced to about 1/4 cup, 2 to 3 minutes. Stir pan juices into cream sauce. Season to taste with salt and pepper. Stir until heated through. Serve pork with sauce.
Adapted from Gourmet Magazine
Recipe from Central Market Mill Creek - Culinary Resource Center
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