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Rosemary Plum Pork Roast

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

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

Printed from tasteofhome.com Aug 21, 2008

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Rosemary Plum Pork Roast cont.

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.