Roast pork stuffed with prunes

Total time: 2hr
Preparation Time: 20m

For 4 people

Nutritional Information

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


  • 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 leaf
  • 3 tbsp clarified butter
  • a little pepper
  • Sauce
  • 1 tbsp butter
  • 3 dl meat bouillon
  • 1 tbsp white flour
  • 1 tbsp thyme leaf
  • salt and pepper to taste

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  • Prunes

    Soak the prunes in wine for approx. 1 hr.
  • Meat

    Cut lengthwise 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 prunes (set the wine aside for the sauce), stuff the prunes into the meat using a spoon. Coat the meat with honey and thyme, season. To oven-roast, place the meat on a baking tray. 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 roast 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.
  • Serve with:

    Spätzli or noodles.

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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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