Stuffed Pork Roast

1. 1

   Preheat oven to 475 degrees F. Soak 1/2 cup prunes in hot water; finely chop those remaining.

2. 2

   Cut lengthwise slit along side of pork tenderloin, two-thirds through thickness of meat.

3. 3

   Open pork.

4. 4

   Drain prunes; arrange in line on pork along with capers.

5. 5

   Close pork over filling.

6. 6

   Place on baking pan, seam side down; tuck tapered end under.

7. 7

   Rub tenderloin with 1 tablespoon olive oil and 1/4 teaspoon each salt and pepper.

8. 8

   Roast 10 to 15 minutes or until pork is barely pink in center.

9. 9

   Cook couscous as label directs.

10. 10

    Stir in 1 teaspoon olive oil and chopped prunes; serve with sliced pork.

* Per serving · 4 servings · Values may vary.

No additional tips available.