Boneless Stuffed Roast Loin Of Pork

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs	Swiss	Mike03	10	Servings

INGREDIENTS

1		Fresh bone-out pork loin –
		4 to 5 lbs
2	c	Fresh white bread crumbs
10		Pieces Seeded prunes
		coarsely chopped
1/2	c	Chopped walnuts
2		Eggs
1	t	Dry ground sage leaves
		Salt, to taste
		Freshly-ground black pepper
		to taste
2		Fresh rosemary sprigs -, to
2		Garlic cloves -, to 3
		finely chopped
2	T	Olive oil
2	c	Water
2	lb	Russet potatoes

INSTRUCTIONS

3
Preheat oven to 325 degrees. Using a sharp knife, butterfly the pork,
so that it may be stuffed, rolled and tied. In a bowl, combine the
bread crumbs, prunes, walnuts, eggs and sage. Season stuffing with
salt and pepper. Season pork with salt and pepper. Fill the pork with
stuffing, roll into Swiss roll shape and tie with butchers' twine.
Chop garlic and rosemary together with salt and pepper. Rub the
seasoned herb mixture on the outside of the stuffed and tied pork
loin. Season with salt and pepper. Place pork loin in roasting pan.
Drizzle with olive oil. Cut potatoes into 1/4-inch wedges. Season  with
salt and pepper. Place potatoes around roast in roasting pan.  Roast 25
minutes per pound of pork loin. Remove from oven Allow  stuffed pork
loin to rest for 15 to 20 minutes before carving and  serving with
roasted potatoes. This recipe yields 10 to 12 servings.  Recipe Source:
MICHAELS PLACE with Michael Lomonaco From the TV FOOD  NETWORK - (Show
# ML-1C38)  Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net  02-07-1999  Recipe by:
Michael Lomonaco  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 189 Calories From Fat: 68 Total Fat: 7.9g Cholesterol: 37.2mg Sodium: 101.9mg Potassium: 552.9mg Carbohydrates: 25g Fiber: 2.8g Sugar: 1.6g Protein: 5.4g