MEAT: Roast Pork stuffed w/ Prunes & Apples

Delicious served with Red Cabbage and mashed potatoes.

Photo by Frances S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • This recipe can be halved for a 3 lb roast.

  • 1

    tsp. butter

  • 3

    tsp oil

  • 1

    small onion, finely chopped

  • 2

    cloves garlic, finely chopped

  • 1 1/2

    tsp rosemary, crumbled

  • 1 1/2

    tsp thyme

  • 2

    apples, cored and chopped

  • 2

    tsp brown sugar

  • 1/2

    cup fine bread crumbs

  • 2

    tsp salt

  • 24

    pitted prunes (8oz) quartered

  • 1

    boneless pork loin roast, about 5 lbs.

  • 1/2

    tsp garlic powder

  • 1/2

    tsp sage

  • 1/8

    tsp pepper

  • 2 1/2 - 3

    cups apple cider or juice

  • I used plum juice

  • 3

    TBS flour

Directions

Bake at 425 for 40 minutes: then at 350 for 45 to 60 minutes. Heat butter with 1 tsp of the oil in a skillet. Add garlic, 1/2 tsp rosemary and thyme. Saute until softened, about 2 minutes. Add apples and brown sugar and 1/2 tsp salt. Saute 2 minutes or until apples are slightly soft. Stir in prunes. Remove and reserve 3/4 cup of mixture. Add the bread crumbs. If too dry add a little of the water or fruit juice that you are using. Preheat oven to 425. Make a slit down the length of the roast, cutting halfway through. Spread meat open. Spoon mixture down the center of the pork. Close it up and tie with kitchen string at 2 to 3 inch intervals. In a small bowl combine remaining rosemary and thyme with the garlic powder, sage and 1/2 tsp salt and the pepper. Rub all over the pork roast. Place the pork, fat side up on a rack in a large roasting pan. Roast in 425 oven for 40 minutes. Pour 1 1/2 cup of the fruit juice over the roast. Reduce oven to 350 and continue roasting for another 45-60 minutes or until internal temperature reaches 160. Pour pan juices into 4 cup measuring cup. Let fat rise to surface, skim off fat and reserve. Add enough of the remaining fruit juice to make 3 cups. Pour into saucepan with 1 tsp salt and bring to a boil. In a small bowl stir together 2 TBS flour with 2 TBS of the reserved fat. Whisk some of the boiling panmixture into the flour mixture until smooth. Whisk back into boiling pan. Simmer until thickened and then stir in reserved apple mixture.

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