Roasted Pork Loin with Plum and Port Reduction 🍖🍇

Ingredients
For the Pork Loin:
3-4 pounds pork loin, trimmed and tied
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
4 cloves garlic, minced
Salt and black pepper, to taste
For the Plum and Port Reduction:
1 cup port wine
1 cup plum juice (or a combination of plum juice and water)
1/2 cup balsamic vinegar
1/4 cup brown sugar
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
4-5 fresh plums, pitted and sliced
1 tablespoon fresh ginger, minced
1 clove garlic, minced
1 sprig fresh rosemary (optional, for additional flavor)
Instructions
Prepare the Pork Loin:
Preheat Oven: Preheat your oven to 375°F (190°C).
Season Pork: Rub the pork loin with olive oil, rosemary, thyme, minced garlic, salt, and black pepper. Ensure the seasoning is evenly distributed.
Roast Pork: Place the pork loin on a roasting rack in a baking pan. Roast in the preheated oven for 1 to 1.5 hours, or until the internal temperature reaches 145°F (63°C). Baste occasionally with the pan juices.
Rest Pork: Remove the pork loin from the oven and let it rest for 15 minutes before slicing. This helps the juices redistribute.
Prepare the Plum and Port Reduction:
Combine Ingredients: In a medium saucepan, combine port wine, plum juice, balsamic vinegar, and brown sugar. Stir well.
Simmer: Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer for 10 minutes.
Add Plums: Add the sliced plums, minced ginger, minced garlic, and fresh rosemary sprig (if using) to the saucepan. Continue to simmer for another 10 minutes, or until the plums have softened and the sauce has thickened slightly.
Thicken Sauce: Stir in the cornstarch mixture and continue to simmer for 1-2 minutes, or until the sauce has thickened to your desired consistency. Remove from heat.
Serve:
Slice Pork: Slice the rested pork loin into medallions.
Top with Sauce: Spoon the plum and port reduction over the sliced pork loin.
Garnish and Enjoy: Garnish with additional fresh herbs if desired and serve with your favorite side dishes.
Tips:
Thermometer: Using a meat thermometer ensures the pork is cooked to the perfect doneness without being overcooked.
Sauce: If the sauce is too thick, you can thin it with a bit of water or additional plum juice. If too thin, let it simmer a bit longer to reduce further.
Resting Meat: Allowing the pork loin to rest before slicing helps keep it juicy and tender.
This Roasted Pork Loin with Plum and Port Reduction is a sophisticated and flavorful dish that pairs the richness of pork with a sweet and tangy sauce. Perfect for a special occasion or a festive meal! 🍖🍇