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Rosemary Plum Pork Roast
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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 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.
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Printed from tasteofhome.com Aug 21, 2008Copyright Reiman Media Group, Inc © 2008 |