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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Pork loin roast stuffed with fruits and glazed. 2 1/2 lb boneless whole pork loin roast, plums, frozen blueberries, frozen raspberries, frozen sliced strawberries, garlic, butter, dried oregano, salt, pepper, red wine or chicken broth, brown sugar, seedless raspberry jam, cvt Ingredients:
2 1/2 lbs boneless whole pork loin roast |
1/2 cup chopped dried plums |
1/3 cup frozen blueberries |
1/3 cup frozen raspberries |
1/3 cup strawberries (sliced frozen) |
2 cloves garlic, slivered |
2 tablespoons butter, melted |
1/2 tsp dried oregano |
1/4 tsp salt |
1/4 tsp pepper |
1/2 cup red wine (or chicken broth) |
1 tablespoon brown sugar |
1 tablespoon seedless raspberry jam |
Directions:
1. Cut a horizontal slit through the center of the pork roast to within 1/2 inch of the opposite side open roast so it lies flat.
2. Combine the fruit; place on one side of roast. Fold other side of meat over fruits; tie securely with kitchen string. Cut slits in roast; insert garlic slivers. Place in an ungreased shallow baking pan. Brush with butter; sprinkle with oregano, salt and pepper.
3. In a small bowl, combine wine, brown sugar and jam. Drizzle over roast. Bake uncovered at 350 degrees for 75-80 minutes or until meat thermometer reaches 160 degrees. Let stand for 10 minutes before slicing.
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