-= Exported from BigOven =-
Apple-filled Pork Roast
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Oct '96, Pork
-= Ingredients =-
Cooking spray
1/3 cup chopped onion
1 cup sliced mushrooms
1/2 teaspoon dried thyme
1/8 teaspoon dried rosemary ; crushed
1 cup diced peeled Rome apple ; about 1/2 pound
1/4 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
8 large pitted prunes ; diced
1 2 pound lean ; boned pork loin roast
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary ; crushed
1/8 teaspoon salt
1/4 cup apple juice
Rosemary sprigs ; optional
-= Instructions =-
Preheat oven to 325º.Coat a large nonstick skillet with cooking spray;
place over medium heat until hot. Add onion; sauté 2 minutes. Add
mushrooms, 1/2 teaspoon thyme, and 1/8 teaspoon rosemary; sauté 3
minutes. Add apple and next 5 ingredients (apple through prunes);
sauté 2 minutes or until apple is crisp-tender. Set aside.Trim fat
from pork roast. Cut a wide, deep pocket in side of roast. Stuff the
apple mixture into pocket. Tie roast at 1-inch intervals with heavy
string. Sprinkle roast with 1/2 teaspoon thyme, 1/4 teaspoon rosemary,
and 1/8 teaspoon salt. Place roast on a broiler pan coated with
cooking spray. Insert meat thermometer into roast. Bake at 325º for 1
hour and 20 minutes or until meat thermometer registers 160º, basting
frequently with apple juice. Garnish roast with rosemary sprigs, if
desired.
Source: "Cooking Light, October 1996, p.138"Copyright: "© Cooking
Light"T(Baking Time): "1:20"
Per Serving (excluding unknown items): 274 Calories; 14g Fat (47.5%
calories from fat); 23g Protein; 13g Carbohydrate; 2g Dietary Fiber;
75mg Cholesterol; 158mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean
Meat; 0 Vegetable; 1/2 Fruit; 1 Fat.Suggested Wine: Dry
GewurztraminerNutr. Assoc. : 0 0 4977 0 0 26146 0 0 0 0 4634 4580 0 0
0 0 2130706543
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