Prune Stuffed Roast Pork


Total time: 2hr
Preparation Time: 20m

Servings
For 4 people


Nutritional Information

Contains 711 Kcal, 73g Protein, 29g Carbohydrates, 30g Fat


Ingredients

  • Prunes
  • 200 g pitted prunes
  • 1.5 dl white wine
  • Meat
  • 1.2 kg pork loin
  • 2 tbsp. liquid honey
  • 1.5 tsp. salt
  • 2 tbsp. thyme leaves
  • 3 tbsp. clarified butter
  • a little pepper
  • Sauce
  • 1 tbsp. butter
  • 3 dl meat bouillon
  • 1 tbsp. white flour
  • 1 tbsp. thyme leaves
  • salt and pepper to taste

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Instructions

  • Prunes

    Soften the plums in wine for approx. 1 hour.
  • Meat

    Cut lengthways into the middle of the meat using a thin knife, work the knife back and forth a few times until the incision is approx. 4 cm wide. Drain the plums (set the wine aside for the sauce), stuff the plums into the meat using a spoon. Coat the meat with honey and thyme, season. To roast in the oven, place the meat in an oven dish. Heat the clarified butter and pour over the meat. Brown the meat in the centre of an oven preheated to 220°C for approx. 10 mins. Reduce the temperature to 180°C and cook for a further 30 mins. (core temperature approx. 60°C). Cover and leave the meat to rest for approx. 10 mins. before carving.
  • Sauce

    Simmer the reserved wine and stock for approx. 5 mins. Mix the butter and flour, add to the pan, simmer the sauce for approx. 5 mins. while stirring, add the thyme and season.
  • Dazu passen:

    Spätzli oder Nudeln.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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