Pork Loin in Prune Sauce

Name: Pork Loin in Prune Sauce
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 1 boneless rolled pork loin roast (3 to 4 lb); 1 teaspoon kosher (coarse) salt; 3 tablespoons olive oil; 1 small (2 oz) sourdough dinner roll, cut in half; 1/2 medium onion, cut into 4 pieces; 1 clove garlic, peeled; 2 1/2 cups Progresso™ chicken broth (from 32-oz carton); 2 dried guajillo chiles, stems and seeds removed; 2 dried ancho chiles, stems and seeds removed; 1 cup hot water; 2 cups pitted dried plums; 4 plum (Roma) tomatoes, each cut in half; 1/2 teaspoon dried thyme leaves; 1/2 teaspoon dried marjoram leaves; 1/2 teaspoon salt; 1 teaspoon tomato bouillon granules with chicken flavor; 1/4 cup rice wine vinegar

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Prep 1 hr 30 min
Total 1 hr 30 min
Ingredients 17
Servings 12

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by Qué Rica Vida Cocina

Updated Feb 24, 2011

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Ingredients

1 boneless rolled pork loin roast (3 to 4 lb)
1 teaspoon kosher (coarse) salt
3 tablespoons olive oil
1 small (2 oz) sourdough dinner roll, cut in half
1/2 medium onion, cut into 4 pieces
1 clove garlic, peeled
2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
1 cup hot water
2 cups pitted dried plums
4 plum (Roma) tomatoes, each cut in half
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried marjoram leaves
1/2 teaspoon salt
1 teaspoon tomato bouillon granules with chicken flavor
1/4 cup rice wine vinegar

Directions

1

Heat oven to 350°F. Sprinkle pork roast with 1 teaspoon kosher salt. In roasting pan, heat 2 tablespoons of the oil over medium-high heat. Add pork; cook about 2 minutes, turning occasionally, until browned on all sides. Remove pork from pan. Add remaining tablespoon oil to pan. Cook dinner roll halves, onion and garlic in pan about 1 minute or until roll is toasted. Place roll mixture in blender; set aside.
2

Return pork to roasting pan; add 1/2 cup of the broth. Bake uncovered 10 minutes. Cover with foil; bake 25 minutes longer.
3

Meanwhile, in medium bowl, soak chiles in hot water about 15 minutes; drain. To roll mixture in blender, add chiles, dried plums, tomatoes, thyme, marjoram, 1/2 teaspoon salt, bouillon, vinegar and remaining 2 cups chicken broth. Cover; blend on high speed about 1 minute until smooth. Pour blended sauce mixture into 2-quart saucepan. Cook uncovered over medium heat about 10 minutes, stirring occasionally, until thoroughly heated.
4

Pour sauce mixture over pork in roasting pan. Cover and bake 20 minutes longer or until meat thermometer inserted in center of pork reads 160°F. Let stand 5 to 10 minutes before slicing. Serve pork with sauce.