ROSEMARY PLUM PORK ROAST

Rosemary Plum Pork Roast image

This roast is delicious...and slices of it make such a pretty presentation.-Laurel Leslie, Sonora, California

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

16 pitted dried plums (prunes)
1 cup boiling water
2 bunches fresh rosemary, divided
1 center-cut boneless pork loin roast (about 2 pounds)
1/2 teaspoon salt, divided
1/2 teaspoon coarsely ground pepper, divided

Steps:

Place plums in a bowl; add boiling water. Let stand for 15 minutes; drain well. Mince enough rosemary to measure 1 tablespoon; stir into plums. Cut a slit along top of roast 2 in. deep, leaving 1 in. at each end uncut. Sprinkle inside of cut with 1/4 teaspoon salt and pepper. Fill with plum mixture. Cover top with overlapping rosemary sprigs., Tie roast at 1 in. intervals with kitchen string. Sprinkle with the remaining salt and pepper. Place several rosemary sprigs in a shallow roasting pan. Top with roast. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 249 calories, Fat 7g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 243mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 1g fiber), Protein 30g protein.