Sonoma Plum and Rosemary Pork Roast
1 2-lb. boneless pork top loin roast (single loin)
Freshly ground black pepper
1 Tbs extra-virgin olive oil
1 medium onion, chopped
1 medium carrot, chopped
2 Tbs fresh rosemary, chopped
2 cloves garlic, minced (1 tsp minced)
1 1/2 cups port
1/4 cup reduced-sodium chicken broth
6 fresh plums, pitted & quartered
Fresh rosemary sprigs (optional)
Preheat oven to 300 degrees. Season pork with kosher salt and pepper. In a 4-5 quart Dutch oven, heat oil over medium heat. Add pork; cook for 5 to 8 minutes or until browned, turning roast to brown evenly on all sides. Remove pork from pan and set aside.
Add onion and carrot to Dutch oven. Cook about 5 minutes or until the onion is golden brown, stirring frequently. Stir in the rosemary and garlic; cook and stir for 1 minute more. Add port and broth. Return the pork to the pan. Heat just until boiling.
Cover Dutch oven and bake for 20 minutes. Add plums. Bake, covered, for 20 to 25 minutes more or until an instant-read thermometer inserted into center of pork registers 145 degrees.
Transfer the pork to a cutting board; cover with foil and let stand for 15 minutes before slicing. The temperature of the pork after standing should be 150 degrees. Meanwhile, using a slotted spoon, transfer plums to a serving platter.
Remove any grease from the sauce. Place Dutch oven over medium-high heat on the stove. Reduce heat; boil gently, uncovered, about 10 minutes or until sauce is reduced to about 3/4 cup.
To serve, thinly slice pork. Arrange pork slices on platter with plums. Serve with sauce. If desired, garnish with fresh rosemary. Recipe provided by Reynolds Family Winery.