Prune-Stuffed Pork Loin

Name: Prune-Stuffed Pork Loin
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 20
Cuisine: Global
Ingredients: 1 large boneless pork loin, 4 1/2 to 5 lb; 59 milliliters loosely packed fresh thyme leaves; 1 clove garlic, minced; 2 teaspoons lemon juice; 237 milliliters low-sodium chicken broth; 340 grams pitted prunes (about 30); 20 servings Salt and pepper

Prune-Stuffed Pork Loin might be just the hor d'oeuvre you are searching for. This recipe serves 20. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 25g of protein, 5g of fat, and a total of 188 calories. Head to the store and pick up chicken broth, thyme leaves, salt and pepper, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes.

Instructions

Preheat oven to 425F. Using a sharp knife, remove any excess fat from loin, leaving a 1/4-inch layer of fat on top. Use a long, thin, sharp knife to pierce a hole in center of both ends of loin. Working from both ends, use handle of a large wooden spoon to force a cavity all the way through center of loin.

Equipment you will use

Wooden Spoon

Knife

Oven

Remove spoon and push handle through several more times, widening the cavity. Working with a few prunes, push them into the cavity with your fingers and spoon handle. Work from both ends until cavity is stuffed from end to end.

Ingredients you will need

Prunes

Place garlic, 1/2 tsp. salt, lemon juice and thyme on a cutting board. Mince into a paste. Rub paste all over stuffed loin, place fat side up in a roasting pan and pour 1/2 cup water around. Roast for 20 minutes. Reduce oven temperature to 325F. Continue to roast, adding water to pan if necessary to prevent scorching, until a meat thermometer inserted in center of meat reads 145F, 40 to 50 minutes.

Ingredients you will need

Lemon Juice

Garlic

Ground Meat

Thyme

Water

Meat

Salt

Dry Seasoning Rub

Equipment you will use

Kitchen Thermometer

Cutting Board

Roasting Pan

Oven

Remove to a cutting board and cover loosely with foil.

Equipment you will use

Cutting Board

Aluminum Foil

Skim fat from juices in roasting pan and place pan across 2 burners on the stove over medium heat.

Equipment you will use

Roasting Pan

Stove

Pour in broth and bring to a boil, scraping up any browned bits on bottom of pan. Boil until reduced by about half and slightly thickened, 5 to 10 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper