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Add a photoServings: 4
Ingredients
- 8 x prunes -- pitted
- 1Â 1/2 c. dry sherry
- 8 x walnut -- halves
- 4 lb pork loin
- 1 Tbsp. dry thyme
- Â Â Kosher salt and grnd black pepper to taste
Directions
- In small saucepan, bring the prunes and sherry to a boil. Remove prunes, reserve sherry. When cold, insert walnuts into prunes. Cut a deep slit the length of the loin. Insert prunes. Rub pork with thyme. Tie loin with string.
- Cook 80 min at 350 degrees F., basting with pan juices. Roast is done when internal temperature is 160 degrees F. Remove roast from pan to heated platter.
- Add in salt and pepper. Remove all but 3 Tbsp. of fat. Add in sherry and boil down scraping up pan bits. Serve with roast.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 438g | |
| Recipe makes 4 servings | |
| Calories 1139 | |
| Calories from Fat 731 | 64% |
| Total Fat 81.17g | 101% |
| Saturated Fat 27.86g | 111% |
| Trans Fat 0.0g | |
| Cholesterol 238mg | 79% |
| Sodium 188mg | 8% |
| Potassium 1146mg | 33% |
| Total Carbs 23.36g | 6% |
| Dietary Fiber 1.5g | 5% |
| Sugars 13.25g | 9% |
| Protein 53.26g | 85% |
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