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Prep Time: 35 minutes
Chili-Glazed Dried Plums:
• 12 pitted dried plums, coarsely chopped
• 3/4 cup water
• 2 tablespoons plus 1 teaspoon chili powder
• 1 tablespoon sugar
• 1 teaspoon ground oregano
• 10 pitted dried plums, each cut in half
• 1/2 cup water
• 1 tablespoon sugar
• 1 tablespoon chili powder
• 2 teaspoons salt
• 2 teaspoons chili powder
• 1/2 teaspoon pepper
• One 4-pound boneless pork loin roast, butterflied
For Chili-Glazed Dried Plums:
In small saucepan, combine all ingredients; bring to a boil.
Reduce heat to low; simmer 15 minutes or until thick and pasty, stirring constantly.
Remove from heat; cool 5 minutes.
For Basting Sauce:
In another small saucepan, combine dried plums and water; cook over medium-high heat 3 to 4 minutes.
Using slotted spoon, remove dried plums; set aside for garnish.
Add sugar and chili powder to remaining liquid in saucepan; bring to a boil.
Reduce heat to medium; cook 3 to 4 minutes or until syrupy, stirring constantly.
Heat oven to 350°F.
In small bowl, combine 2 teaspoons salt, 2 teaspoons chili powder and 1/2 teaspoon pepper.
On clean work surface, lay roast flat with cut side on top; rub half the chili mixture onto top surface of roast.
Top with filling, spreading to within 1/2 inch of edges.
Beginning with long end, roll up roast.
Secure with kitchen twine, tying crosswise and lengthwise.
Rub remaining Chili Rub onto outside surface of roast.
Place on rack in shallow roasting pan.
Cook 1 1/2 hours or until roast is browned and meat thermometer registers 155°F for medium doneness, basting with glaze during the last half hour of cooking.
Remove from oven; let stand 10 minutes.
To serve, carve roast crosswise into 1-inch slices; garnish with reserved dried plums halves.
Nutritional Information (per serving)
% of Calories from Fat 27%
California Dried Plum Board - www.californiadriedplums.org
Recipe created by Georgeanne Brennan.
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