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Pork Loin With Prunes Recipe
|Pitted prunes||18 Small|
|Boneless rolled pork loin||5 Pound (Tied)|
|Ground pepper||To Taste|
|All purpose flour||3 Tablespoon|
|Chicken broth||1 3⁄4 Cup (28 tbs)|
Serving size: Complete recipe
Calories 5927 Calories from Fat 1288
% Daily Value*
Total Fat 143 g219.8%
Saturated Fat 43.8 g218.9%
Trans Fat 1.2 g
Cholesterol 1791.7 mg
Sodium 2504.1 mg104.3%
Total Carbohydrates 487 g162.5%
Dietary Fiber 54.8 g219.3%
Sugars 215.3 g
Protein 642 g1283.5%
Vitamin A 177.8% Vitamin C 35.9%
Calcium 50.3% Iron 127.4%
*Based on a 2000 Calorie diet
Soak 30 minutes; drain prunes.
With sharp knife cut slit in meat deep enough to insert prunes.
After prunes are inserted, close opening with skewer, or tie with twine.
Season pork with salt and pepper.
Place in greased baking pan; pour 2 cups hot water into pan.
Bake in preheated 350Â°F oven about 3 hours, or 190Â° on meat thermometer.
Place remaining prunes in small saucepan; cover with water.
Bring to boil; reduce heat.
Simmer about 20 minutes, until just tender; drain.
Place pork on heated serving platter; garnish with cooked prunes.
Spoon 3 tablespoons pan drippings into small saucepan.
Add flour; cook, stirring constantly, until smooth and brown.
Add broth gradually; cook until thickened, stirring constantly.
Stir in sherry; season with salt and pepper.
Pour into sauceboat; serve with pork.