Rosemary Plum Pork Roast

This roast is delicious...and slices of it make such a pretty presentation.


6 servings


16 pitted dried plums
1 cup boiling water
2 bunches fresh rosemary, divided
1 center-cut boneless pork loin roast (about 2 pounds)
1/2 teaspoon salt, divided
1/2 teaspoon coarsely ground pepper, divided


Place plums in a bowl; add boiling water. Let stand for 15 minutes; drain well. Mince enough rosemary to measure 1 tablespoon; stir into plums. Cut a slit along top of roast 2 inch deep, leaving 1 inch at each end uncut. Sprinkle inside of cut with 1/4 teaspoon salt and pepper. Fill with plum mixture. Cover top with overlapping rosemary sprigs.

Preheat oven to 350°F (177°C).

Tie roast at 1 inch intervals with kitchen string. Sprinkle with the remaining salt and pepper. Place several rosemary sprigs in a shallow roasting pan. Top with roast.

Bake, uncovered, for 1 to 1 1/4 hours or until a meat thermometer reads 160°F (71°C). Let stand for 10 minutes before slicing.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 1 hour 15 minutes
Stand Time: 10 minutes

Nutritional Information

Amount per serving: Calories 249, Fat 7 g (Saturated Fat 3 g), Cholesterol 75 mg, Sodium 243 mg, Carbohydrate 15 g, Fiber 1 g, Protein 30 g.

Recipe Courtesy Of

Laurel Leslie, Sonora, California

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