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Roast Loin of Pork Stuffed with Prunes
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A classic Maman Blanc recipe and a Sunday dish to be especially looked forward to. It uses the classic combination of fruit with pork – two ingredients that love each other. Serve it with summer vegetables and wild mushrooms to make it a lighter alternative to a traditional roast.
This combination of fruit and rich meat is best with a mid-weight red with plenty of acidity and fruit of its own.
Typical values per serving:
This recipe was first published in July 2008.