20 pounds boneless pork loin
1 tablespoon black pepper
8 ounces pitted dried prunes
8 ounces dried apricots
1. Rub pepper over all sides of loin. Cut vertical slits 1 inch deep along top of roasts.
2. Cut dried fruit into medium-size pieces. Push into the slits on top of the loin. Roast, uncovered, at 325°F until meat thermometer registers 155°F. Remove from oven and cover loosely with aluminum foil. Let stand about 15 minutes before slicing.
1 tablespoon black pepper
8 ounces pitted dried prunes
8 ounces dried apricots
1. Rub pepper over all sides of loin. Cut vertical slits 1 inch deep along top of roasts.
2. Cut dried fruit into medium-size pieces. Push into the slits on top of the loin. Roast, uncovered, at 325°F until meat thermometer registers 155°F. Remove from oven and cover loosely with aluminum foil. Let stand about 15 minutes before slicing.
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