Roast Pork with Apricot-Prune Stuffing

Name: Roast Pork with Apricot-Prune Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 kilograms lean, boneless pork loin; 118 milliliters chopped dried apricots; 1 teaspoons dried rosemary, crushed; 177 milliliters Madeira; 0 teaspoons pepper; 118 milliliters chopped pitted prunes; 1 teaspoons salt, divided

Roast Pork with Apricot-Prune Stuffing is a gluten free, dairy free, and primal main course. One portion of this dish contains roughly 26g of protein, 5g of fat, and a total of 193 calories. This recipe serves 12. It is perfect for Thanksgiving. A mixture of madeira, pepper, prunes, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the prunes you could follow this main course with the Baked apples with prunes, cinnamon & ginger as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine first 3 ingredients in a bowl; stir well. Cover and let stand 30 minutes.

Equipment you will use

Bowl

Drain, reserving Madeira.

Ingredients you will need

Madeira

Combine prunes, apricots, 1/4 teaspoon salt, and rosemary; stir well, and set aside.

Ingredients you will need

Apricot

Rosemary

Prunes

Salt

Trim fat from pork. To butterfly pork, slice loin lengthwise, cutting to, but not through, other side. Open the halves, laying pork flat. Slice each half lengthwise, cutting to, but not through, other side; open flat.

Ingredients you will need

Pork