Here’s a dish that doesn’t require a huge grocery store endeavor and tastes amazing! Pork loin is a very versatile cut of meat that lends itself perfectly to a myriad of sauces and glazes in this case, a rich, balsamic port and prune marinade. This recipe is made up of three separate (easy) components: the port reduction, the marinating, and the letting-it-cook-in-the-oven-while-you-kick-your-feet-up! It’s easy to find the ingredients and it’s simple to make this tasty meal, so go ahead and add it to the menu!
Port-Glazed Pork Roast with Prunes
- 2 pounds boneless pork loin roast, fat trimmed
- 1 cup prunes, whole or halved, divided
- 1/4 cup balsamic vinegar
- 1/4 cup ruby port
- 1/4 cup brown sugar
- In a small saucepan, bring port to a boil and cook for 10 minutes, or until thickened and reduced.
- Stir in prunes and cook for 1 minute. Remove prunes and set aside.
- Place pork loins in 1-2 large Ziploc bags and pour in balsamic vinegar, brown sugar and 1/2 of (cooled) port reduction. Shake well to make sure meat is evenly and thoroughly coated.
- Refrigerate for at least 1 hour, turning over halfway through.
- Preheat oven to 425º F.
- Transfer pork loins to rimmed baking sheet and cook for 20-25 minutes, or until internal temperature of pork reaches 160º F and center is still slightly pink.
- Warm remaining port reduction and prunes.
- Remove from oven and let rest 10 minutes before slicing.
- Serve hot with remaining port sauce and prunes.
Recipe adapted from Ring Finger Tan Line