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Rosemary Plum Pork Roast Recipe

Photo by: Taste of Home

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This roast is delicious...and slices of it make such a pretty presentation.—Laurel Leslie, Sonora, California

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6 Servings
Prep: 15 min. Bake: 1 hour + standing

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 coarsely ground pepper, divided

Directions

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.

Nutrition Facts: 1 serving (1 slice) equals 249 calories, 7 g fat (3 g saturated fat), 75 mg cholesterol, 243 mg sodium, 15 g carbohydrate, 1 g fiber, 30 g protein.

Rosemary Plum Pork Roast published in Taste of Home October/November 2003, p18

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