Pella Chronicle

Food

February 21, 2013

Prune-Stuffed Pork

Pella — 1 (2-to3-pound) pork loin

15 to 20 prunes

cajun seasoning

1 tablespoon oil

1/2 cup chicken broth

fresh thyme sprigs

1. Make a slit in the center of the pork loin with a sharp knife.  Push prunes into slit, stuffing them from both ends with end of spoon or your fingers. Rub pork with your favorite Cajun seasoning. Brown in oil in a heavy, ovenproof skillet. Add chicken broth and fresh thyme. Place in oven at 375F and roast 30 to 45 minutes.

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