Prunes are just Dried Plums! They are high in antioxidants, fiber and a mild natural "extra thing" to keep you regular.
Can you believe that people are so sensitive in a negative way to the word "prune" only associating it with old people and digestive problems? to the point producers changed their name to "Dried Plums" in order to commercialized them and sell them.. Personally I don't care...let's call things for what they are..but since I want people to read this post I going to follow the masses this one time.
As with any recipe I started with a well seasoned piece of pork and let it marinate for a few hours. That I think is the secret of a tasty meal. I also bake it with a bit the delicious marinade, to keep it moist while it's in the oven.
I'm aware that the perfect piece of pork should have a little pink in the middle...but..and this is a big But, no one in my family will eat any pork product if it's not cooked all the way through (read overcooked) , therefore this particular pork is on the well done side. I will suggest you cook it according to your family's taste as long as it's between the safe temperature of 140-150 degrees and everybody will be happy and healthy.
This is a savory sauce and it get even better with the addition of the sweet golden raisins! I believe I made a healthy recipe without even planning on doing so, ha! Love that!
Thank You friends for coming to the blog today...give good ol' prunes<----sorry, Dried Plums a try! They are good for you and they taste wonderful. All plates were licked clean after dinner and no one knew what was on the sauce! and remember, everything tastes better with a Pinch of Love!
Baked Pork Loin with Dried Plums Sauce
1 (2 1/2-3 lb) Pork Loin
For the rub:
1 TBSP Curry Powder
1 TBSP Garlic Powder
1 TBSP Onion Powder
1 TBSP Celery Salt
1/2 tsps Tumeric
1/2 tsps Nutmeg
Salt & Pepper to taste
1 1/2 Cup Dried Plum Juice
2-3 TBSP Brown Sugar
1/2 Cup Golden Raisins
In a bowl mix all the ingredients for your rub. Remove pork loin from refrigerator and rub it with your mix all over. Place it in a zip lock bag and add 1 cup of your Dried Plum Juice, refrigerate for a couple of hour or even over night. Once in a while during the marinating time, move it around in the bag to make sure every side gets permeated with the juice and spices.
Pre heat your oven at 450 degrees. Remove loin from the bag and place it in your baking dish, Cover with aluminum foil and bake for 30 minutes. After 30 minutes, remove aluminum foil and baste with some of the liquids coming from the pork and marinade. Cook uncover for another 15 minutes for a total of 45 minutes,
With a thermometer take pork internal temperature and make sure it has reached 140-150 degrees. Remove from heat and let it rest for 10 minutes before cutting it.
Save some of the drippings on the pan for the sauce. Place them in a small saucepan and add the remaining 1/2 cup of dried plum juice. brown sugar and golden raisins. Cook on medium heat for 5-8 minutes until raisins are fat and plump. Serve the sauce over you sliced pork loin and enjoy.
Important note about cooking pork : I want to emphasis the I've done a lot of research about for how long you should safely cook it regardless of what "chefs" say, I cook things the way I like it and the way I think is safe for my family and still comes out tasting good. The guideline I use is 20 minutes per pound if the pork loin is about 2 lb and a 15 minutes per pound if the pork loin is between 3 1/2-5 lb and always when the internal temperature reaches 145 and remains that way after 3 minutes.
Prep Time: 4 hours (includes marinating time) Bake Time 45 minutes Serves 4-5
Sharing a slice of this loin at this Fabulous Parties:
The Mandatory Mooch, Sweet Haute,White Lights on Wednesday, Polkadots on Parade, Pink Recipe Box, House Wives of Riverton, Made in a Day, Creative Geekery, The Girl Creative, Love and Laundry, A Simple Five, Living Better Together, Kitchen Fun with my 3 Sons, 504 Main, My Romantic Home, Tidy Mom, Home Maid Simple, The Best Blog Recipe, Craftionary, The Brambleberry Cottage, Practically Functional, Townsend House, Craft Dictator, Juggling Real Food and Real Life, Today's Creative Blog, Sara Howe, Six Sister's Stuff, The Answer is Chocolate, Cheerios and Lattes, Cassidy's Cooking Collection, Sewlicious Home Decor, Classy Clutter, Suburbs Mama, Twigg Studios, Life on Lakeshore Drive, The Tablescaper, Navy Wifey Peters, Titi Crafty, The Velvet Moon Baker, Your Home Based Mom, Flamingo Toes, Nifty Thrifty Things, My Mixing Spoon, VMG206, Huckleberry Love, Sumo;s Sweet Stuff, Under The Table and Dreaming, The Chicken Chick, I Should be Mopping the Floors, This Gal Cooks, Carrie This Home, Ms enPlace, A Southern Fairytale, Jam Hands, The Plaid and Paisley Kitchen, Feeding Big, The Gunny Sack, Our Table for Seven, Chef in Training, Memories by the Mile, Love Bakes Good Cakes, Between Naps on the Porch, A Peek into my Paradise, Lady Behind the Curtain, My Turn (for Us), Pint Sized Baker