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Add a photoServings: 10
Ingredients
- 1 x Fresh bone-out pork loin - (4 to 5 lbs)
- 2 c. Fresh white bread crumbs
- 10 piece Seeded prunes coarsely minced
- 1/2 c. Minced walnuts
- 2 x Large eggs
- 1 tsp Dry grnd sage leaves Salt to taste Freshly-grnd black pepper to taste
- 2 lrg Fresh rosemary sprigs - (to 3)
- 2 x Garlic cloves - (to 3) finely minced
- 2 Tbsp. Extra virgin olive oil
- 2 c. Water
- 2 lb Russet potatoes
Directions
- Preheat oven to 325 degrees.
- Using a sharp knife, butterfly the pork, so which it may be stuffed, rolled and tied. In a bowl, combine the bread crumbs, prunes, walnuts, Large eggs and sage. Season stuffing with salt and pepper. Season pork with salt and pepper. Fill the pork with stuffing, roll into Swiss roll shape and tie with butchers' twine.
- Chop garlic and rosemary together with salt and pepper. Rub the seasoned herb mix on the outside of the stuffed and tied pork loin. Season with salt and pepper. Place pork loin in roasting pan. Drizzle with extra virgin olive oil.
- Cut potatoes into 1/4-inch wedges. Season with salt and pepper. Place potatoes around roast in roasting pan. Roast 25 min per lb. of pork loin. Remove from oven Allow stuffed pork loin to rest for 15 to 20 min before carving and serving with roasted potatoes.
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 10 servings | |
| Calories 233 | |
| Calories from Fat 58 | 25% |
| Total Fat 6.66g | 8% |
| Saturated Fat 1.13g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 179mg | 7% |
| Potassium 509mg | 15% |
| Total Carbs 37.87g | 10% |
| Dietary Fiber 3.0g | 10% |
| Sugars 5.2g | 3% |
| Protein 6.69g | 11% |
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