Recipe - Appleprune-Stuffed Pork Loin Wroasted

3 pound Boneless pork loin Roast;
(to 3 One half pounds)
Salt
Black pepper; freshly ground
1 teaspoon Dried thyme; about; crumbled
One half teaspoon Dried rosemary; about; crumb
1 Granny smith apple (or
newton pippin or Jonagold);
peeled, cored, cut in 1/4"
slices
8 lg Prunes; pitted
2 tablespoon Olive oil
Vegetable oil spray
8 Baking potatoes; peeled &
cut 4 lengthwise wedges

Recipe by: St. Louis PostDispatch 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 Three fourths 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
2 1/4inchwide slit in center of each end of loin. With long, narrow
knife, cut through loin to connect slits, making opening about 1 One fourth 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 mediumhigh 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 Three fourths 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 MCRecipe Digest V1 #813 by Nancy Berry nlberry@prodigy.net on
Sep 28, 1997