Roast Pork Loin 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



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


  • Iron 9.0
  • Folate 3.0
  • Calcium 1.0
  • Vitamin A 2.0
  • Vitamin C 3.0
Share X

Roast Pork Loin