|
|
|
Fruit Stuffed Pork Roast
|
|
|
1
Reviews
|
|
By:
Laura Porter
|
|
Fruit Stuffed Pork Roast Recipe stuffs rolled pork loin roast with prunes, apricots and apples then cooks while basting with a mixture of butter, soy sauce, honey, ginger and garlic powder until deliciously tender and tasty.
|
INGREDIENTS
|
|
1 5-lb. rolled pork loin roast
|
|
12 pitted cooked prunes
|
|
12 cooked apricots
|
|
12 slices peeled Winesap apple
|
|
1/2 cup butter
|
|
1/4 cup soy sauce
|
|
1/4 cup honey
|
|
1/2 tsp. ground ginger
|
|
1/4 tsp. garlic powder
|
|
1/2 tsp. monosodium glutamate (optional)
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Pierce roast with long sharp knife through center. Stuff cavity alternately with prunes, apricots and apple until all are used. Sew openings at both ends with strong thread.
|
|
|
|
2:
Combine butter, soy sauce, honey, ginger, garlic
powder and monosodium glutamate in saucepan;
heat until well mixed.
|
|
|
|
3:
Stick meat thermometer into roast; place roast on rack over moderate fire. Cook,
basting every 30 minutes with sauce, until thermometer reaches 170 degrees. Turn roast occasionally.
|
|
|
|
4:
|
|
|
|
Print Preview
|
Rate This Recipe
|