Pork Loin with Dried Plums (Prunes), Apples and Muenster

Pork Loin with Dried Plums (Prunes), Apples and Muenster

prep time

minutes
cook time

minute
servings
8

Ingredients















Cooking Instructions

1

In skillet over medium-high heat, heat oil. Add onions; cook 2 minutes, stirring constantly. Add garlic; cook 1 minute, stirring constantly. Remove from heat and cool completely.


2

In large bowl, combine the onion mixture, cheese, apples, dried plums, bread crumbs, walnuts, sage, salt, and pepper; mix well. Cover and refrigerate until chilled.


3

Heat oven to 400°F. To stuff the pork, lay the butterflied loin flat; spread stuffing over the surface of the meat, leaving a narrow uncovered portion around edges. Roll up the loin, jelly-roll style, enclosing the stuffing. Tie the loin securely with string, and place in roasting pan that can be covered. Roast, uncovered, 15 minutes.


4

Reduce oven temperature to 325°F; add 1/4 cup of water to the bottom of the roasting pan. Cover and roast 1 1/2 to 2 hours, until the pork is thoroughly cooked and tender. Remove from the oven; let stand, covered, for 15 minutes before slicing.


5

To serve, cut into 1/2-inch thick slices. Garnish with fresh sage leaves.


Ingredients















Cooking Instructions

1

In skillet over medium-high heat, heat oil. Add onions; cook 2 minutes, stirring constantly. Add garlic; cook 1 minute, stirring constantly. Remove from heat and cool completely.


2

In large bowl, combine the onion mixture, cheese, apples, dried plums, bread crumbs, walnuts, sage, salt, and pepper; mix well. Cover and refrigerate until chilled.


3

Heat oven to 400°F. To stuff the pork, lay the butterflied loin flat; spread stuffing over the surface of the meat, leaving a narrow uncovered portion around edges. Roll up the loin, jelly-roll style, enclosing the stuffing. Tie the loin securely with string, and place in roasting pan that can be covered. Roast, uncovered, 15 minutes.


4

Reduce oven temperature to 325°F; add 1/4 cup of water to the bottom of the roasting pan. Cover and roast 1 1/2 to 2 hours, until the pork is thoroughly cooked and tender. Remove from the oven; let stand, covered, for 15 minutes before slicing.


5

To serve, cut into 1/2-inch thick slices. Garnish with fresh sage leaves.


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Tagged in: Entrée Muenster

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