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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
cooking spray |
1/3 cup chopped onion |
1 cup sliced mushrooms |
1/2 teaspoon dried thyme |
1/8 teaspoon dried rosemary, crushed |
1 cup diced peeled rome apple (about 1/2 pound) |
1/4 teaspoon grated lemon rind |
1 teaspoon fresh lemon juice |
1/8 teaspoon salt |
1/8 teaspoon pepper |
8 large pitted prunes, diced |
1 (2-pound) lean, boned pork loin roast |
1/2 teaspoon dried thyme |
1/4 teaspoon dried rosemary, crushed |
1/8 teaspoon salt |
1/4 cup apple juice |
rosemary sprigs (optional) |
Directions:
1. Preheat oven to 325°.
2. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion; sauté 2 minutes. Add mushrooms, 1/2 teaspoon thyme, and 1/8 teaspoon rosemary; sauté 3 minutes. Add apple and next 5 ingredients (apple through prunes); sauté 2 minutes or until apple is crisp-tender. Set aside.
3. Trim fat from pork roast. Cut a wide, deep pocket in side of roast. Stuff the apple mixture into pocket. Tie roast at 1-inch intervals with heavy string. Sprinkle roast with 1/2 teaspoon thyme, 1/4 teaspoon rosemary, and 1/8 teaspoon salt.
4. Place roast on a broiler pan coated with cooking spray. Insert meat thermometer into roast. Bake at 325° for 1 hour and 20 minutes or until meat thermometer registers 160°, basting frequently with apple juice. Garnish roast with rosemary sprigs, if desired.
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