Fruit Stuffed Pork Loin With Rosemary
|Rosemary||1 Teaspoon, finely crushed|
|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.
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