Bacon-Roasted Pork With Prunes
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 4pounds boned, rolled and tied pork loin, halved crosswise
- 1cup pitted prunes, quartered
- ¼cup Dijon mustard
- Freshly ground pepper to taste
- 16slices bacon
Nutritional analysis per serving (10 servings)
589 calories; 40 grams fat; 14 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 5 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 43 grams protein; 508 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Run a skewer lengthwise through the center of one of the pork halves. Remove the skewer and insert a fork handle into one end of the pork, in the hole created by the skewer. Twist the fork around to enlarge the hole enough to insert the prunes. Repeat at the other end. Push half of the prunes into the hole until a line of prunes runs the length of the pork. Repeat with other pork half.
- Step 2
Rub the mustard all over the pork and season generously with pepper. Wrap the bacon around the pork and place in a large roasting pan. Roast until the pork reaches an internal temperature of 160 degrees, about 1½ hours. Let stand for 10 minutes before carving. Serve warm or at room temperature.
Private Notes
Comments
Easy prep, and flavorful too. I use a boning knife instead of a skewer; more efficient and makes the loin easier to stuff The USDA states that pork chops, steaks and roasts can now be safely cooked to 145F (medium rare) and served. 160F is still recommended for ground pork. but for this recipe that means well done and a bit less tender.
The grocery was out of whole pork loin, so I used four sections they had and tied them tightly together with string. Because the results were so successful, I don't think you need to do the complicated process of holing out the inside. I used only enough bacon to wrap each section (2), and covered the ends of each with a combination of pepper, salt, and garlic powder. Fabulous!
This is simple to make and simply delicious! I ran the pork under the broiler at the end, top and bottom, to crisp the bacon. If you like herbs de Provence, apply with the pepper. Don't like prunes? Substitute dried apricots or cherries.
I have been making this recipe dor years. The house smells great while cooking it. It is a great company dish.
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