Email to Stella      

Roast: Rosemary Plum Pork Roast

Source of Recipe

Laurel L. CA


List of Ingredients

16 pitted dried plums
1 cup boiling water
2 bunches fresh rosemary, divided
1 center-cut boneless pork loin roast (about 2 pounds)
1/2 teaspoon salt, divided
1/2 teaspoon coarse ground pepper, divided



Recipe

Place plums in a bowl; add boiling water. Let stand for 15 minutes; drain well. Mince enough rosemary to measure 1 tablespoon; stir into plums. Cut a slit along top of roast 2 in. deep, leaving 1 in. at each end uncut. Sprinkle inside of cut with 1/4 teaspoon salt and pepper. Fill with plum mixture. Cover top with overlapping rosemary sprigs.

Tie roast at 1-in. intervals with kitchen string. Sprinkle with the remaining salt and pepper. Place several rosemary sprigs in a shallow roasting pan. Top with roast. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing.


Yield: 6 servings.