Pork Loin with Prunes
INGREDIENTS
- Cooking Time: 45 minutes
- Servings: 6
- Preparation Time: 20 minutes
- 1 Boneless a pork loin roast, about 3 lbs
- 1 lb. Prunes, pitted
- 1 Tbsp. Vegetable oil
- 1 Tbsp. Clarified butter
- 3 oz. Carrot, chopped course
- 6 oz. Onion, chopped course
- 1 tsp. Fresh rosemary
- 1 tsp. Fresh thyme
- 1 Bay leaf, crushed
- 2 garlic cloves
- Salt and pepper to taste
DIRECTIONS
- Trim and butterfly the pork loin so that it is open like a book. Season with salt and pepper.
- Arrange the prunes along the length of the loin. Roll up the loin around the filling and tie with butcher’s twine.
- Brown the pork roll on all sides in a pan with the oil and butter. Remove the pork from the pan. Add the carrots and onion until they brown. Add herbs and garlic and cook for one minute.
- Place the pork loin in a roasting pan on top of a bed of the sautéed vegetables. Roast the pork in oven at 350.
- Remove the twine from the roast. Slice and serve the meat.