Pella Chronicle


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.

Text Only
AP Video
Netanyahu Vows to Destroy Hamas Tunnels Obama Slams Republicans Over Lawsuit House Leaders Trade Blame for Inaction Malaysian PM: Stop Fighting in Ukraine Cantor Warns of Instability, Terror in Farewell Ravens' Ray Rice: 'I Made a Huge Mistake' Florida Panther Rebound Upsets Ranchers Small Plane Crash in San Diego Parking Lot Busy Franco's Not Afraid of Overexposure Fighting Blocks Access to Ukraine Crash Site Dangerous Bacteria Kills One in Florida Workers Dig for Survivors After India Landslide Texas Scientists Study Ebola Virus Smartphone Powered Paper Plane Debuts at Airshow Southern Accent Reduction Class Cancelled in TN
Hyperlocal Search
Premier Guide
Find a business

Walking Fingers
Maps, Menus, Store hours, Coupons, and more...
Premier Guide