Roast Pork Loin

Author: Canadian Living

The Douro region is famous for its tasty veal and black pork raised on its dry, hilly terrain. Wherever I travelled down the valley, I was served a roast veal or pork loin with roasted potatoes, sliced potatoes with onions baked in a generous amount of olive oil, or thinly sliced fried potatoes. The roast I was served on the stunning terraced garden of the Quinta das Carvalhas was studded with prunes.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: March 2010

Ingredients

  • 8 pitted prunes halved
  • 1/4 cup ruby port
  • 1/4 cup tawny port
  • 2 cloves garlic minced
  • 1 1/4 teaspoon salt
  • 3 lbs boneless pork loin centre roast
  • 3/4 teaspoons paprika
  • 1/4 cup extra-virgin olive oil

Method

In bowl, mix together prunes, Port, garlic and 1/2 tsp (2 mL) of the salt; let stand for 1 hour.

Cut slits in pork evenly all over; insert prune half with clinging garlic in each slit. Place in roasting pan. Sprinkle with paprika and remaining salt. Mix prune juices with oil; spoon 3 tbsp (45 mL) over pork.

Roast in 325°F (160°C) oven, basting often with oil mixture and later with pan juices, until juices run clear when pork is pierced and just a hint of pink remains inside, or thermometer reads 160°F (71°C), 1 to 1-1/2 hours.

Reserving pan juices, transfer to serving platter; tent with foil and let stand for 10 minutes before thinly slicing. Mix carving juices with pan juices; spoon some over slices, serving remainder on the side.

Nutritional facts Per serving: about

  • Sodium 443 mg
  • Protein 38 g
  • Calories 380.0
  • Total fat 21 g
  • Potassium 653 mg
  • Cholesterol 92 mg
  • Saturated fat 7 g
  • Total carbohydrate 7 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roast Pork Loin

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