|Copyright 2011 LtDan'sKitchen blogs|
This recipe is from Dave Lieberman's book, Dave's Dinners. I've made this dish a number of times and it always comes out really juicy and just flavorful. I've paired this with a variety of rice pilaf and they go very well together. This time however, I decided to pair it with soft polenta together with a serving of sauteed zucchini ribbons.
Prune and Walnut-Stuffed Pork Roast - Adapted*
2 lbs pork loin
1/3 cup extra virgin olive oil
1 medium onion, diced
1/2 lb pitted dried plum, chopped
2 Macintosh apples, peeled, cored, chopped
1/4 lb chopped walnuts or pecans
1 tsp dried rosemary
1/2 lemon, juice and zest
salt and pepper
1. Preheat oven to 350°F. Cut the pork horizontally to flay it open and create
a flat even layer of meat.
2. Combine the rest of the ingredients except for the salt and pepper and
mix well. Season the meat with salt and pepper and spread about half of
the mixture over the flayed meat.
3. Seal the meat with a twine by pulling both ends of the meat with the
filling in the middle. Lay flat on a baking pan and spread the rest of the
filling over the meat.
4. Cover loosely with aluminum foil and bake for 1 1/2 hours. To serve, cut
the twine and slice the roast into thick wedges. Gather the sauce and the
rest of the filling and serve with the roast at the table.
*Lieberman, Dave, Dave's Dinners: A Fresh Approach to Home-Cooked Meals, Hyperion, New York: 2006