Roast Pork Loin



Makes 12 to 16 servings

Recipe from

Southern Living


2 (4-pound) center-cut boneless pork loins
1 teaspoon salt
1 teaspoon pepper
1/3 cup all-purpose flour
2 tablespoons olive oil
4 large sweet potatoes, peeled and cut into 1/2-inch slices
1 (12-ounce) package medium-size pitted prunes
2 (6-ounce) packages dried apricots
2 cups chicken broth
1 cup Madeira wine


Rub pork loins evenly with salt and pepper; dredge in flour.

Brown pork loins on all sides, 1 at a time, in hot oil in a large skillet over medium heat. Place in a large lightly greased roasting pan. Arrange sweet potatoes and prunes around pork.

Combine apricots, broth, and wine in a large saucepan; bring to a boil, and cook 5 minutes. Pour mixture over pork, sweet potatoes, and prunes.

Bake at 375° for 1 hour or until a meat thermometer inserted into thickest portion of pork registers 160°, basting every 15 minutes. Let stand 10 minutes before serving.

Chef Leah Chase,

Dooky Chase's Restaurant, New Orleans, Louisiana,

Southern Living

November 2001
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