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Prune Stuffed Pork Loin Roast

  Pitted prunes 15 Ounce, pitted (1 Package)
  Cider 2 Cup (32 tbs)
  Dry sherry 3⁄4 Cup (12 tbs), divided
  Canned pineapple slices 8 1⁄4 Ounce, drained (1 Can)
  Seasoned salt 1 Tablespoon
  Lemon pepper 1 Tablespoon
  Ginger root 1 Tablespoon, grated
  Boneless pork loin roast 8 Pound

1) Preheat oven to 325 degree.

2) Take a medium sized saucepand and combine cider and prunes.
3) Allow it to boil and then simmer it in low heat for 20 minutes.
4) Remove the mixture from heat and pour 1/2 cup sherry, stir well.
5) Pour the remaining 1/4 cup sherry over pineapple and set aside.
6) Sprinkle seasoning on the roast.
7) Arrange the roast in a roasting rack ensuring the fat side is down.
8) Keep aside 4 prunes in the liquid and take out the rest of the prunes using a slotted spoon and arrange on the roast.
9) Repeat the same procedure for the remaining roast.
10) Take a cord and tie the roast at 2-to 3-inch interval.
11) Take a meat thermometer and insert in the thickest part of meat, ensure the thermometer does not touch the fat or the prunes.
12) Bake at 325 degree or until the temperature in the thermometer reads 170 degree.
13) Keep basting occasionally with the reserved prune juice.

14) Take out pineapple slices from sherry and top the meat withit.
15) Sprinkle the reserved prunes on top of the roast and serve with pan drippings.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7608 Calories from Fat 2056

% Daily Value*

Total Fat 228 g350.8%

Saturated Fat 69.9 g349.7%

Trans Fat 1.9 g

Cholesterol 2866.8 mg955.6%

Sodium 8075.9 mg336.5%

Total Carbohydrates 318 g106%

Dietary Fiber 24.8 g99.1%

Sugars 190.1 g

Protein 996 g1991.5%

Vitamin A 75% Vitamin C 56%

Calcium 37% Iron 143.7%

*Based on a 2000 Calorie diet

Prune Stuffed Pork Loin Roast Recipe