Prune Stuffed Pork Loin Roast Recipe
Ingredients
| Pitted prunes | 12 Ounce (1 Package, Whole) | |
| Boneless pork loin roast | 8 Pound, cut for rolling (1 Double) | |
| Canned pineapple slices | 8 Ounce, drained (1 Can) | |
| Grated fresh ginger root | 1 Tablespoon | |
| Lemon pepper seasoning | 1 Teaspoon | |
| Seasoned salt | 1 Teaspoon | |
| Apple cider | 2 Cup (32 tbs) | |
| Dry sherry | 3⁄4 Cup (12 tbs), divided |
Nutrition Facts
Serving size: Complete recipe
Calories 7442 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 5448.2 mg227%
Total Carbohydrates 278 g92.8%
Dietary Fiber 20.2 g80.9%
Sugars 169.5 g
Protein 994 g1988.5%
Vitamin A 60% Vitamin C 51.8%
Calcium 34% Iron 149.3%
*Based on a 2000 Calorie diet
Directions
Let flames die down, and set aside.
Combine prunes and cider in a medium saucepan.
Bring to a boil; reduce heat and simmer, uncovered, 20 minutes.
Remove from heat; stir in 1/2 cup of heated sherry.
Pour remaining 1/4 cup sherry over pineapple; set aside.Combine seasonings; rub on roast.
Place one roast on a roasting rack, fat side down.
Reserve 4 prunes in liquid; remove remaining prunes with a slotted spoon and place on roast.
Place remaining roast, fat side up, atop prunes.
Tie roast at 2 to 3 inch intervals with cord.
Insert meat thermometer into thickest part of roast, making sure it does not touch prunes or fat.
Bake at 325° for 30 to 35 minutes per pound or until thermometer reaches 160°, basting often with reserved prune liquid.
Remove pineapple from sherry.
Garnish roast with pineapple slices and reserved prunes.
Chef
