3 pounds pork loin
1/2 cup butter or margarine
1/2 cup chopped onion
1/2 cup chopped celery
1/2 teaspoon salt
1 8-ounce package Cornbread Stuffing Mix
2 large bananas, peeled and diced
1/4 cup firmly packed light brown sugar
1/2 teaspoon dry mustard
1/2 cup bourbon
GLAZED PRUNES AND BANANAS
1 1/2 cups pitted, large prunes
2 large bananas, peeled and cut into chunks
Servings: 8
Cut pockets in loin between ribs. In large skillet, melt butter over medium heat; sauté onion and celery just until tender, about 5 minutes. Add salt, and stuffing mix, blend well. Gently fold in bananas. Stuff dressing into cut pockets. Use wooden picks to secure openings if necessary. Place roast on a wire rack in shallow roasting pan. Roast in 325º degrees F. over for 1 and 1/2 hours or until meat thermostat registers 170 degrees F. Sprinkle brown sugar and dry mustard over meat. Pat into place. Pour bourbon over meat. Return to oven and roast 15 minutes longer or until glazed. Serve with glazed prunes and bananas.
GLAZED PRUNES AND BANANAS: Soak prunes in hot water for 30 minutes until plump. Drain. Place prunes and banana chunks in pan with pork loin during last 15 minutes of roasting. Baste with pan juices occasionally. Serve with pork loin.
1/2 cup butter or margarine
1/2 cup chopped onion
1/2 cup chopped celery
1/2 teaspoon salt
1 8-ounce package Cornbread Stuffing Mix
2 large bananas, peeled and diced
1/4 cup firmly packed light brown sugar
1/2 teaspoon dry mustard
1/2 cup bourbon
GLAZED PRUNES AND BANANAS
1 1/2 cups pitted, large prunes
2 large bananas, peeled and cut into chunks
Servings: 8
Cut pockets in loin between ribs. In large skillet, melt butter over medium heat; sauté onion and celery just until tender, about 5 minutes. Add salt, and stuffing mix, blend well. Gently fold in bananas. Stuff dressing into cut pockets. Use wooden picks to secure openings if necessary. Place roast on a wire rack in shallow roasting pan. Roast in 325º degrees F. over for 1 and 1/2 hours or until meat thermostat registers 170 degrees F. Sprinkle brown sugar and dry mustard over meat. Pat into place. Pour bourbon over meat. Return to oven and roast 15 minutes longer or until glazed. Serve with glazed prunes and bananas.
GLAZED PRUNES AND BANANAS: Soak prunes in hot water for 30 minutes until plump. Drain. Place prunes and banana chunks in pan with pork loin during last 15 minutes of roasting. Baste with pan juices occasionally. Serve with pork loin.
