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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Roast Pork with Apricot Prune Stuffing

Source: dLife

Roasted pork loin stuffed with a sweet and unexpected apricot, prune, rosemary stuffing.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	195.7

Total Carbs	9.8 g

Dietary Fiber	0.8 g

Sugars	6.2 g

Total Fat	2.9 g

Saturated Fat	0.9 g

Unsaturated Fat	0.5 g

Potassium	596.0 mg

Protein	27.3 g

Sodium	216.2 mg

Dietary Exchanges 2.9 Fat, 0.5 Fruits, 2.5 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.75
0 3/4 cup Wine, dessert, sweet, madeira 0.5
0 1/2 cup pitted dried prunes 0.5
0 1/2 cup dried apricot halves 0.75
0 3/4 tsp salt 0.5
0 1/2 tsp dried rosemary 3.0
3 lb Pork, tenderloin, lean, raw 0.25
0 1/4 tsp black pepper 1.0
1 each cooking spray

Directions

Soak prunes and apricots in Madeira for 30 minutes. Strain, saving liquid. Mix together prunes, apricots, 1/4 teaspoon salt, and rosemary. Reserve.
Slice off extra fat from pork. To butterfly pork, cut loin lengthwise, slicing to, but not through, other side. Open the halves, laying pork flat. Cut each half lengthwise, slicing to, but not through, other side; open flat. Arrange heavy-duty plastic wrap over pork, and pound to an even thickness, using a meat mallet or rolling pin. Spoon prune mixture down middle of pork to within 1/2 inch of sides.
Wrap up pork like a jelly roll and tie at 2 inch intervals with string. Season surface with salt and pepper.
Preheat oven to 350 degrees F.
Lay pork, seam side down on a cooking spray coated baking sheet. Bake 1 1/2 hours or until a meat thermometer reads at least 160 degrees F. Brush pork with extra Madeira while baking.
Move pork to a serving platter and let stand 10 minutes before slicing.