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Title: Roast Pork Stuffed with Apples and Prunes
Categories: Meat
Yield: 8 Servings
| 5 | lb | Boneless pork tenderloin |
| 5 | c | Pitted prunes |
| 1/2 | ts | Sugar |
| 1 | ts | Rubbed sage |
| 5 | c | Peeled sliced apples |
| 1 | ts | Salt |
| 1/2 | ts | Freshly ground pepper |
| 1 | ts | Granulated garlic |
Preheat oven to 375 F. Open pork loin by cutting in half lengthwise. Lay top aside, flat side down. Spoon a layer of apples on bottom half of pork. Top apples with layer of prunes.
In small bowl combine salt, sugar, ground black pepper, rubbed sage and garlic, mixing well. Using hand, rub the mixture on reserved top portion of the pork loin.
Put the pork loin in back together and tie with heavy string at two inch intervals.
Place pork loin in shallow baking pan on top rack of oven. Cook uncovered 15 to 20 minutes, or until thermometer inserted into thickest part of loin reads 180 F. Remove pork from oven.
To serve, cut and remove strings and slice thinly.
This is a festive Danish dish traditionally served with Danish Red Cabbage.
"America a la Carte" Diane Howard Indianapolis Star 14 December 1994 MM Format by John Hartman Indianapolis, IN
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