Prune Stuffed Pork Loin Roast
|Pitted prunes||12 Ounce (1 Package, Whole)|
|Boneless pork loin roast||8 Pound, cut for rolling (1 Double)|
|Canned pineapple slices||8 Ounce, drained (1 Can)|
|Grated fresh ginger root||1 Tablespoon|
|Lemon pepper seasoning||1 Teaspoon|
|Seasoned salt||1 Teaspoon|
|Apple cider||2 Cup (32 tbs)|
|Dry sherry||3⁄4 Cup (12 tbs), divided|
Heat 3/4 cup sherry in a saucepan just long enough to produce fumes (do not boil); remove from heat, and ignite.
Let flames die down, and set aside.
Combine prunes and cider in a medium saucepan.
Bring to a boil; reduce heat and simmer, uncovered, 20 minutes.
Remove from heat; stir in 1/2 cup of heated sherry.
Pour remaining 1/4 cup sherry over pineapple; set aside.Combine seasonings; rub on roast.
Place one roast on a roasting rack, fat side down.
Reserve 4 prunes in liquid; remove remaining prunes with a slotted spoon and place on roast.
Place remaining roast, fat side up, atop prunes.
Tie roast at 2 to 3 inch intervals with cord.
Insert meat thermometer into thickest part of roast, making sure it does not touch prunes or fat.
Bake at 325° for 30 to 35 minutes per pound or until thermometer reaches 160°, basting often with reserved prune liquid.
Remove pineapple from sherry.
Garnish roast with pineapple slices and reserved prunes.