Loin of Pork with Prunes

1. 1

   With a sharp knife, make a deep incision lengthwise along the thickest part of the meat.

2. 2

   Spread the meat apart, and stuff the prunes into this opening.

3. 3

   Sprinkle lightly with nutmeg, then press the meat together again and tie securely.

4. 4

   Rub with the thyme and salt and pepper.

5. 5

   Place on a rack in a shallow roasting pan.

6. 6

   Roast in a 325F.

7. 7

   oven allowing about 23-25 minutes per pound, until the internal temperature reaches 165F.

8. 8

   when tested with a meat thermometer.

9. 9

   Baste often with the pan juices and some of the wine marinade from the prunes.

10. 10

    Serve with crisp sauteed potatoes, a good salad and a rose wine or chilled champagne.

* Per serving · 4 servings · Values may vary.

No additional tips available.