Prune Stuffed Pork Recipe
Foodie, are you looking for a Prune Stuffed Pork recipe? No other ingredient will make Prune Stuffed Pork taste so awesome than pork. Mark this Prune Stuffed Pork, or else you will later regret bookmarking this recipe.
Ingredients
3-4 Lb. Boned Loin of Pork
12 Pitted Prunes
2 Tsp. Salt
1 Tsp. Ginger
1/2 Tsp. Pepper
Sauce:
1 Apple
1 Yellow Onion
4 Prunes
2 Cups of Water
2 Tbs. Soy Sauce
1 Tbs. Flour
Directions
1.Make a hole through the meat with the handle of a wooden spoon or ask your butcher to cut a jacket in the center along the length of the roast.Preheat the oven to 325 degrees.
2.Cover pitted prunes with boiling water and soak 30 minutes. Drain and stuff the prunes in the hole of the pork so that they are evenly distributed throughout.
3. Tie cotton string to one end of the loin and make loops along the horizontal surface.
4.Mix the seasonings and rub the meat with them.Cut apple, onion, prunes into pieces.Put a meat thermometer in the meat and place it in a roasting pan with the fruits and onion around. Roast in 325 degree oven for about 45 minutes per pound or until the thermometer registers 185 degrees. Add water and soy sauce.
5. Strain the liquid from the roasting pan into a saucepan. Beat in 1 tbs flour and let boil for 5 minutes while the meat is cooling before being carved.
2.Cover pitted prunes with boiling water and soak 30 minutes. Drain and stuff the prunes in the hole of the pork so that they are evenly distributed throughout.
3. Tie cotton string to one end of the loin and make loops along the horizontal surface.
4.Mix the seasonings and rub the meat with them.Cut apple, onion, prunes into pieces.Put a meat thermometer in the meat and place it in a roasting pan with the fruits and onion around. Roast in 325 degree oven for about 45 minutes per pound or until the thermometer registers 185 degrees. Add water and soy sauce.
5. Strain the liquid from the roasting pan into a saucepan. Beat in 1 tbs flour and let boil for 5 minutes while the meat is cooling before being carved.
