Apple/prune-stuffed Pork Loin W/roasted

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Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	St. Louis	Dish, Main	8	Servings

INGREDIENTS

3	lb	Boneless pork loin Roast
		to 3 1/2 pounds
		Salt
		Black pepper, freshly ground
1	t	Dried thyme, about crumbled
1/2	t	Dried rosemary, about crumb
1		Granny smith apple, or
		newton pippin or
		Jonagold
		peeled cored cut in
		1/4"
		slices
8		Prunes, pitted
2	T	Olive oil
		Vegetable oil spray
8		Baking potatoes, peeled &
		cut 4 lengthwise wedges

INSTRUCTIONS

Recipe by: St. Louis Post-Dispatch 10/2/95 For double top loin roast,
if roast is tied, cut strings and open 2 pieces like book. Sprinkle
with salt and pepper and half of the thyme and rosemary. Arrange 3/4
of apple slices evenly down center of roast. Arrange prunes in 1 row
and spread remaining apple slices on top. Replace other section of
roast to enclose filling. Tie with heavy string every 2 inches.
Sprinkle roast with remaining thyme and rosemary. Season to taste  with
salt and pepper.  (For boned, rolled and tied pork loin, make tunnel
for stuffing by  cutting 2 1/4-inch-wide slit in center of each end of
loin. With  long, narrow knife, cut through loin to connect slits,
making opening  about 1 1/4 inches in diameter. Sprinkle cavity with
salt, pepper and  herbs. Fill pocket from both ends with apples and
prunes, spacing  evenly.) Preheat oven to 350 degrees. Heat olive oil
in large  nonstick skillet over medium-high heat. Add pork loin and
brown on  all sides, about 12 minutes. Coat rack and roasting pan with
cooking  spray. Place roast on rack in roasting pan. Place potatoes in
skillet  and saute until brown on all sides. Add potatoes to roasting
pan.  Bake until internal temperature of roast is 160 degrees for well
done, about 1 3/4 hours. Cover loosely with foil and let stand 10
minutes before slicing. Serve with roasted potatoes. Yield: 8 to 10
servings. Recipe from Kathleen Desmond Stang, author of the newly
released "The Delectable Apple" (Chronicle Books). Posted to  MC-Recipe
Digest V1 #813 by Nancy Berry <nlberry@prodigy.net> on Sep  28, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 580 Calories From Fat: 306 Total Fat: 34.1g Cholesterol: 195mg Sodium: 200.9mg Potassium: 1064mg Carbohydrates: 8.2g Fiber: 1.1g Sugar: <1g Protein: 56.9g