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Prune Stuffed Pork Roast

Canadian.Recipes's picture
An easy to make Prune Stuffed Pork Roast recipe. One of my favorites, this is also a very popluar side dish recipe. Try it for once and let me know how this Prune Stuffed Pork Roast recipe turns out for you.
  Prunes 20
  Pork loin roast 4 Pound
  Salt 1 Teaspoon
  Black pepper To Taste
  Ground ginger 1 1⁄2 Teaspoon
  Prune gravy 1 Tablespoon

Rinse prunes, cut into halves, and remove and discard pits.
Rub fat side of meat with a mixture of the salt, pepper, and ginger.
Lightly mark the fat side at about 1/2 inch intervals to indicate slices.
Cut 2 or 3 pockets along each line and insert prunes so they are completely embedded in meat.
(Some prunes come to the top of the meat by the end of the roasting period.) Insert meat thermometer so that tip is slightly beyond center of thickest part of meat, not in fat or on bone.
Place roast, fat side up, on a rack in a shallow roasting pan.
Roast, uncovered, at 325° to 350°F until internal temperature registers 170°F, about 1 1/2 to 2 hours.
(Allow 30 to 35 minutes per pound.) Transfer roast to heated serving platter and keep warm while preparing gravy.
Pour off all but 1/4 cup of drippings (to be used for gravy).
Drizzle some of remaining drippings over roast.

Recipe Summary

Side Dish

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Prune Stuffed Pork Roast Recipe