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Apple-Filled Pork Roast

Yield 6 servings

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)

Nutrition Information

  • calories 266
  • caloriesfromfat 44 %
  • fat 13 g
  • satfat 4.3 g
  • monofat 5.6 g
  • polyfat 1.6 g
  • protein 24.6 g
  • carbohydrate 11.8 g
  • fiber 1.1 g
  • cholesterol 81 mg
  • iron 1.8 mg
  • sodium 166 mg
  • calcium 23 mg

How to Make It

  1. Preheat oven to 325°.

  2. 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.

  3. 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.

  4. Place roast on a broiler pan coated with cooking spray. Insert meat thermometer into roast. Bake at 325° for 1 hour and 20 minutes or until meat thermometer registers 160°, basting frequently with apple juice. Garnish roast with rosemary sprigs, if desired.