Rosemary Plum Pork Roast
This roast is delicious...and slices of it make such a pretty presentation.—Laurel Leslie, Sonora, California
Total TimePrep: 15 min. Bake: 1 hour + standing
- 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 thermometer reads 160°. Let stand for 10 minutes before slicing.
Nutrition Facts1 slice: 249 calories, 7g fat (3g saturated fat), 75mg cholesterol, 243mg sodium, 15g carbohydrate (7g sugars, 1g fiber), 30g protein.
Originally published as Rosemary Plum Pork Roast in Taste of Home October/November 2003
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