2 to 3 lb. pork loin roast

3 large plums, quartered, pits removed

1 sprig rosemary or 1 T rosemary leaves

Salt & Pepper


Heat oven to 350 degrees.

Butterfly pork loin by laying it on its side.  About 1/2 inch from the top, slice pork lengthwise like you are going to slice an entire length off the top, but stop approximately 1/2 inch from the back, not cutting all the way through.  Unfold the flap you just sliced and do the same from the inside point, slicing to open the other side of the loin to make a rectangle.  Now you can stuff and roll up the meat.

Season both sides with salt and pepper.  Sprinkle rosemary leaves on the inside of the loin. 

Lay plums on top and roll meat up into a log. 

 Tie with trussing twine.

Heat large dutch oven over high heat.  Lay pork, fat side down in pan and sear on all sides till golden brown. 

Cover and roast for 1 hour.  Slice thinly and serve with pan juices.

 Makes approximately 6 to 12 servings.