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Cooking & Baking

(2,243 posts)

3. That sounds delicious

Fri Nov 27, 2015, 08:52 PM

Nov 2015

I have done a pork roast with garlic and ginger .. stabs? before, it called for an apricot sauce and this sounds like it turns that inside out.

So, I did some quick reading and here is what I found:

http://cooking.nytimes.com/recipes/9502-loin-of-pork-stuffed-with-prunes
needs less pretension.

http://www.cooks.com/recipe/jd2bm189/fruit-stuffed-loin-of-pork.html
needs more garlic to make me happy, but if you have a taste for mild, it might be right up your alley.

http://www.food.com/recipe/prune-stuffed-pork-roast-136333
the shallots sound good to me. I'd likely reduce the caraway to unnoticeability as I've never cared for the stuff.

http://www.myrecipes.com/recipe/prune-stuffed-pork-loin
fresh thyme? I guess. I'd still likely sub it out for 1 to 1.5 Tbsp poultry seasoning

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Boneless pork roast w/ prunes and garlic? [View all] Paper Roses Nov 2015 OP

Most likely his recipe was a bit more complicated Warpy Nov 2015 #1

I envy your skill. My taste buds are not sophisticated. Paper Roses Nov 2015 #2

I mean it about starting small with what you remember. Warpy Nov 2015 #4

That sounds delicious Sentath Nov 2015 #3

I have an old (c. 1980) Betty Crocker cookbook with a similar recipe Retrograde Nov 2015 #5