Prune-Stuffed Pork Loin

Prune-Stuffed Pork Loin
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8


1 (2 1/2-pound) pork loin
15 to 20 prunes
2teaspoons Cajun seasoning
1tablespoon oil
1/2cup reduced-sodium chicken broth
Fresh thyme sprigs


  1. Make a slit in the center of the pork loin with a sharp long knife. Push prunes into slit, stuffing them from both ends with end of a spoon or your fingers.
  2. Preheat oven to 375F.
  3. Rub pork with your favorite Cajun seasoning. Heat oil in a heavy, ovenproof skillet. Add pork and cook until browned on all sides. Add chicken broth and fresh thyme.
  4. Place in oven roast 30 to 45 minutes.

Nutritional Info *per serving

  • Calories 240
  • Fat 8g
  • Cholesterol 90mg
  • Sodium 240mg
  • Carbohydrate 11g
  • Fiber 1g
  • Protein 32g