Bacon-Roasted Pork With Prunes

Ingredients

• 4 pounds boned, rolled and tied pork loin, halved crosswise
• 1 cup pitted prunes, quartered
• ¼ cup Dijon mustard
• Freshly ground pepper to taste
• 16 slices bacon

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    598 calories; 41 grams fat; 14 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 5 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 42 grams protein; 144 milligrams cholesterol; 466 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 servings

Preparation

1. Preheat the oven to 350 degrees. Run a skewer lengthwise through the center of one of the pork halves. Remove the skewer and insert a fork handle into one end of the pork, in the hole created by the skewer. Twist the fork around to enlarge the hole enough to insert the prunes. Repeat at the other end. Push half of the prunes into the hole until a line of prunes runs the length of the pork. Repeat with other pork half.
2. Rub the mustard all over the pork and season generously with pepper. Wrap the bacon around the pork and place in a large roasting pan. Roast until the pork reaches an internal temperature of 160 degrees, about 1 1/2 hours. Let stand for 10 minutes before carving. Serve warm or at room temperature.

2 hours