Pork Loin with Dried Plums, Apples, and Klondike Muenster

Prep Time: 15 Minutes
Cook Time: 2 Minutes
Yield: 8 Servings


  • 2 Tbsp. Vegetable Oil
  • 1-1/2 Sweet Onions, chopped
  • 2 Cloves Garlic, minced
  • 1 cup Klondike Muenster Cheese, shredded
  • 1 cup Apples, peeled and diced
  • 1 cup Dried Plums (prunes), diced
  • 1/2 cup Dry Breadcrumbs
  • 1/2 cup Chopped Walnuts, Toasted
  • 2 Tbsp. Fresh Sage, chopped or 1 Tbsp. Dried
  • Salt and Pepper, to taste
  • 3 lbs. Boneless Pork Loin Roast, butterflied
  • 1/4 cup Water


In skillet over medium-high heat, heat oil. Add onions; cook 2 minutes, stirring constantly. Remove from heat and cool completely. In large bowl, combine the onion mixture, cheese, apples, dried plums, breadcrumbs, walnuts, sage, salt, and pepper; mix well. Cover and refrigerate until chilled. Preheat oven to 400 degrees F. To stuff the pork, lay the butterflied loin flat; spread stuffing over the surface of the meat, leaving a narrow uncovered portion around edges. Roll up the loin, jelly-roll style, enclosing the stuffing. Tie the loin securely with string, and place in roasting pan that can be covered. Roast, uncovered, 15 minutes. Reduce oven temperature to 325 degrees F; add 1/4 cup of water to the bottom of the roasting pan. Cover and roast 1-1/2 to 2 hours, until the pork is thoroughly cooked and tender. Remove from the oven; let stand, covered, for 15 minutes before slicing. To serve, cut into 1/2 inch thick slices. Garnish with fresh sage leaves.

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