Yield: 8 Servings
|3 pounds||Boneless pork loin Roast; (to 3 1/2 pounds)|
|Black pepper; freshly ground|
|1 teaspoon||Dried thyme; about; crumbled|
|½ teaspoon||Dried rosemary; about; crumb|
|1||Granny smith apple (or newton pippin or Jonagold); peeled, cored, cut in 1/4" slices|
|8 larges||Prunes; pitted|
|2 tablespoons||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 ¾ 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 2¼-inch-wide slit in center of each end of loin. With long, narrow knife, cut through loin to connect slits, making opening about 1 ¼ 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 ¾ 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 <nlberry@...> on Sep 28, 1997