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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
16 plums, dried, pitted |
1 cup boiling water |
2 bunches fresh rosemary, divided |
1 (2 lb) center-cut boneless pork loin roast |
1/2 teaspoon salt, divided |
1/2 teaspoon fresh coarse ground black pepper, divided |
Directions:
1. Place plums in a bowl; add boiling water.
2. Let stand for 15 minutes; drain well.
3. Mince enough rosemary to measure 1 tablespoon;.
4. stir into plums.
5. Cut a slit along top of roast 2 deep, leaving 1 at each end uncut.
6. Sprinkle inside of cut with 1/4 t salt and pepper.
7. Fill with plum mixture.
8. Cover top with overlapping rosemary sprigs.
9. Tie roast at 1 intervals with kitchen string.
10. Sprinkle with the remaining salt and pepper.
11. Place several rosemary sprigs in a shallow roasting pan.
12. Top with roast.
13. Bake, uncovered, at 350 for 1-1/4 hours or until a meat thermometer reads 160 degrees F.
14. Let stand for 10 minutes before slicing.
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