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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This roast is delicious...and slices of it make such a pretty presentation.Laurel Leslie, Sonora, California 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:
1. 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.
2. 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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