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Fruit Stuffed Pork Loin With Rosemary

Western.Chefs's picture
  Salt 1 Teaspoon
  Rosemary 1 Teaspoon, finely crushed
  Pepper 1⁄4 Teaspoon
  Pork loin roast 3 1⁄2 Pound (Center Rib)
  Pitted prunes 6 Ounce (Half Of 12 Ounce Package)

1. In small bowl, mix salt, crushed rosemary, and pepper.
2. Cut pork loin roast crosswise, making 8 deep pockets in fat side of roast. With hands, rub insides of pockets and surfaces of roast with rosemary mixture. Cut each pitted prune in half. Insert 4 or 5 prune halves into each pocket in roast.
3. Place prune-stuffed roast, fat side down, in 12" by 8" baking dish; cover with vented plastic wrap. Cook at medium low (30% power) 40 minutes. Turn roast fat side up, and rotate dish a half turn. Cover and cook 40 to 45 minutes until pork roast reaches 170°F. when tested with meat thermometer. (Unless using a micro wave-safe meat thermometer, thermometer should be used only outside microwave oven.) Cover roast tightly with foil and let stand 10 minutes.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3355 Calories from Fat 1266

% Daily Value*

Total Fat 140 g215.9%

Saturated Fat 45.2 g226.1%

Trans Fat 1.3 g

Cholesterol 1270 mg423.3%

Sodium 2695.4 mg112.3%

Total Carbohydrates 76 g25.4%

Dietary Fiber 9.7 g39%

Sugars 36 g

Protein 423 g846.2%

Vitamin A 34.2% Vitamin C 7.8%

Calcium 18.8% Iron 64%

*Based on a 2000 Calorie diet

Fruit Stuffed Pork Loin With Rosemary Recipe