Pork Loin with Plum Sauce

This weight watchers Pork Loin with Plum Sauce is one of my favorite recipes to prepare when guests are coming over. And you’ll be excited to hear it doesn’t take that long to make.

Why you should try Pork Loin with Plum Sauce:

1. This recipe is perfect for special occasions, making it a worthy addition to any table throughout the year. While it requires some inactive time for marinating and slow cooking, the actual hands-on work in the kitchen is less than half an hour.

2. It looks fabulous and can serve as the centerpiece of any meal.

Preparation time: 15 minutes

Cooking time: 2.5 hours

Servings: 6

Serving size: 2 slices of pork loin with plum sauce (about 300 g.)

6 WW points per serving. Click here to view the recipe on the WW app. (WW login required)

Ingredients:

• 1 pork loin (about 2 pounds or 900 grams)
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 2 sprigs fresh rosemary
• 4 tablespoons white vinegar
• 12-15 plums, halved and pitted
• 1 packet of stevia (or sweetener of choice)
• 1 teaspoon cornstarch

How To Make Pork Loin With Plum Sauce (Step by Step Instructions):

1. Start by preparing the pork loin. Trim off any excess fat and season it generously with salt, pepper, dried oregano, and chopped fresh rosemary. Drizzle white vinegar over the seasoned pork loin and rub the spices into the meat. Allow the pork loin to marinate in the refrigerator overnight for best results.

2. Preheat your oven to 325°F (160°C). The next day, remove the pork loin from the refrigerator and let it sit at room temperature for about 30 minutes to take the chill off.

3. Meanwhile, wash the plums thoroughly, halve them, and remove the pits. If the pits are easy to remove, do so; otherwise, they will come out during cooking.

4. Place the marinated pork loin in a roasting pan with the plums, and cover it with aluminum foil. Roast in the preheated oven for 2 hours.

5.  After 2 hours, remove the pork loin from the oven and carefully take out the plums from the roasting pan. Return the uncovered pork loin to the oven and continue roasting for an additional 30 minutes, or until the pork loin is golden brown and cooked through.

6. While the pork loin is roasting, prepare the plum sauce. Take the plums and extract the seeds, preferably by passing them through a coarse strainer. Place the plum puree with 1/2 cup of water in a saucepan over medium heat. Add a packet of stevia (or sweetener of choice) to taste.

7. In a small bowl, mix 1 teaspoon of cornstarch with a little water to create a slurry. Add the slurry to the plum puree in the saucepan, stirring constantly. Cook the sauce for a few minutes until it thickens slightly and becomes glossy. Season with salt and pepper to taste.

8. Once the pork loin is done, remove it from the oven and let it rest for a few minutes before slicing.

To serve, slice the pork loin into thick slices and drizzle the plum sauce over the top. Enjoy your delicious Pork Loin with Plum Sauce!

Variations and substitutions:

1. I’ve prepared many versions of this recipe by simply changing the fruit. My favorites include peaches or green apples, to which I add a touch of cider vinegar for an extra kick. Classic citrus fruits like oranges and mandarins also never disappoint.

2. As for spices, the options are endless. Add your favorites, such as allspice, oregano, marjoram, thyme, basil, and more. Marinate the loin with your preferred spices, making sure to choose those that complement white meats.

Tips and Tricks for making Pork Loin with Plum Sauce:

1. Use generous amounts of spices and rub the meat well; the flavors should permeate the entire piece of meat.

2. Marinating is essential; overnight is best.

3. Slow cooking is key to keeping the loin juicy even after removing all the fat. To retain moisture, seal the baking tray with aluminum foil and let it cook on low heat for about two hours.

4. After two hours, the pork loin will be cooked but very pale; then remove it, take out the plums to make the sauce, and return it to the oven, uncovered. If your oven has a broil function, use it to brown the loin, but be careful not to let it toast too much or dry out.

5. For the sauce, you can use water, broth, or even a bit of wine of your choice, though red wine works best.