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Recipe Name: Apple/prune-stuffed Pork Loin W/roasted Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

3 Pound(s) Boneless pork loin Roast
to 3 1/2 pounds
Black pepper, freshly ground
1 Teaspoon(s) Dried thyme, about crumbled
1/2 Teaspoon(s) Dried rosemary, about crumb
1 Granny smith apple, or
newton pippin or
peeled cored cut in
8 Prunes, pitted
2 Tablespoon(s) Olive oil
Vegetable oil spray
8 Baking potatoes, peeled &
cut 4 lengthwise wedges
Recipe by: St. Louis Post-Dispatch 10/2/95 For double top loin roast,
if roast is tied, cut strings and open 2 pieces like book. Sprinkle
with salt and pepper and half of the thyme and rosemary. Arrange 3/4
of apple slices evenly down center of roast. Arrange prunes in 1 row
and spread remaining apple slices on top. Replace other section of
roast to enclose filling. Tie with heavy string every 2 inches.
Sprinkle roast with remaining thyme and rosemary. Season to taste with
salt and pepper. (For boned, rolled and tied pork loin, make tunnel
for stuffing by cutting 2 1/4-inch-wide slit in center of each end of
loin. With long, narrow knife, cut through loin to connect slits,
making opening about 1 1/4 inches in diameter. Sprinkle cavity with
salt, pepper and herbs. Fill pocket from both ends with apples and
prunes, spacing evenly.) Preheat oven to 350 degrees. Heat olive oil
in large nonstick skillet over medium-high heat. Add pork loin and
brown on all sides, about 12 minutes. Coat rack and roasting pan with
cooking spray. Place roast on rack in roasting pan. Place potatoes in
skillet and saute until brown on all sides. Add potatoes to roasting
pan. Bake until internal temperature of roast is 160 degrees for well
done, about 1 3/4 hours. Cover loosely with foil and let stand 10
minutes before slicing. Serve with roasted potatoes. Yield: 8 to 10
servings. Recipe from Kathleen Desmond Stang, author of the newly
released "The Delectable Apple" (Chronicle Books). Posted to MC-Recipe
Digest V1 #813 by Nancy Berry <> on Sep 28, 1997

Nutrition (calculated from recipe ingredients)
Calories: 580
Calories From Fat: 306
Total Fat: 34.1g
Cholesterol: 195mg
Sodium: 200.9mg
Potassium: 1064mg
Carbohydrates: 8.2g
Fiber: 1.1g
Sugar: <1g
Protein: 56.9g

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