Plum Stuffed Rosemary Pork Loin
Because I LOVE pork with fruit! We always had applesauce alongside the pork chops my mother would fry when I was growing up, but unfortunately, my kids don’t like a sweet/savory combo. so I never bother carrying on the tradition. This roast pork variation didn’t go over well with them for that very reason, but my husband I really enjoyed the combination of the aromatic rosemary and juicy sweet plums with the just as tender, moist pork rolled around them. The pan juices drizzled over the top were all that was needed to finish the dish.
2 to 3 lb. pork loin roast
3 large plums, quartered, pits removed
1 sprig rosemary or 1 T rosemary leaves
Salt & Pepper
Heat oven to 350 degrees.
Butterfly pork loin by laying it on its side. About 1/2 inch from the top, slice pork lengthwise like you are going to slice an entire length off the top, but stop approximately 1/2 inch from the back, not cutting all the way through. Unfold the flap you just sliced and do the same from the inside point, slicing to open the other side of the loin to make a rectangle. Now you can stuff and roll up the meat.
Season both sides with salt and pepper. Sprinkle rosemary leaves on the inside of the loin.
Lay plums on top and roll meat up into a log.
Tie with trussing twine.
Heat large dutch oven over high heat. Lay pork, fat side down in pan and sear on all sides till golden brown.
Cover and roast for 1 hour. Slice thinly and serve with pan juices.
Makes approximately 6 to 12 servings.