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Roast Pork Stuffed With Chili-Glazed Dried Plums

Prep Time  35 minutes Cook Time  1 1/2 hours Serves  25


Chili-Glazed Dried Plums:
36 each pitted dried plums, coarsely chopped*
18 oz water
7 T chili powder
1 oz sugar
3 tsp ground oregano

Basting Sauce:
30 each pitted dried plums, each cut in half
24 oz water
1 oz sugar
7 T chili powder
To Taste salt & pepper
2 T chili powder
12 lb boneless pork loin roast, butterflied

*Canned dried plums may be substituted for pitted dried plums. Drain liquid and pat dry with a paper towel.


For Chili-Glazed Dried Plums:
In a 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 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. Set aside. Heat oven to 350°F. In small bowl, combine salt, 1/2 chili powder and 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.

Recipe created by Georgeanne Brennan


Nutrition Facts

% of Calories from Fat
Total Fat