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Rosemary Plum Pork Roast

This roast is delicious...and slices of it make such a pretty presentation.—Laurel Leslie, Sonora, California
  • Total Time
    Prep: 15 min. Bake: 1 hour + standing
  • Makes
    6 servings

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 thermometer reads 160°. Let stand for 10 minutes before slicing.
Nutrition Facts
1 slice: 249 calories, 7g fat (3g saturated fat), 75mg cholesterol, 243mg sodium, 15g carbohydrate (7g sugars, 1g fiber), 30g protein.

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  • sharvey
    Jan 27, 2008

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