Prune Stuffed Pork Loin Roast Recipe
Why visit a restaurant for Prune Stuffed Pork Loin Roast when you can make it at home. It is always prepared with a focus on Pork. It is an effortless Main Dish. You will definitely come back and thank me for sharing this Prune Stuffed Pork Loin Roast recipe.
Ingredients
3/4 cup dry sherry, divided
1 (12 ounce) package whole pitted prunes
2 cups apple cider
1 (8 ounce) can pineapple slices, drained
1 tablespoon grated fresh gingerroot
1 teaspoon seasoned salt
1 teaspoon lemon pepper seasoning
1 (6 to 8 pound) boneless double pork loin roast, cut for rolling
Directions
Heat 3/4 cup sherry in a saucepan just long enough to produce fumes (do not boil); remove from heat, and ignite.
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.
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.
