stuffed pork loin

How To Make stuffed pork loin

• 1

  Place prunes and bourbon in a bowl and let soak for 1 hour.
• 2

  Saute onion, apple, garlic and thyme in butter in large skillet for 3-5 minutes.
• 3

  Remove from heat and stir in prunes.
• 4

  Add stuffing mix, 2 Tbps. marmalade and 1/8 tsp. pepper.
• 5

  Remove twine from pork roast and open. Season with salt and pepper.
• 6

  Pat the stuffing over the bottom part of the pork and then place the top on. Tie the roast with kitchen twine approx 1 inch apart. Secure the ends either with wooden skewers or by tieing the twine lengthwise, to prevent the stuffing from falling out. (NOTE: You'll probably have left over stuffing.)
• 7

  Place the roast, fat side up, in a large roasting pan. Pour remaining apple juice concentrate over roast and add a 1/4 C. water to pan.
• 8

  Roast at 375 degreees for approx 2 hours until 160 degrees.
• 9

  Baste occasionally with pan drippings and add extra water and apple juice concentrate to pan if necessary to prevent scorching.
• 10

  Let roast rest for 10 minutes before slicing into 1/2 - 1 inch slices.
• 11

  Skim fat off of pan drippings and make your usual gravy.
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