zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Roast Loin of Pork Stuffed with Prunes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Roast Loin of Pork Stuffed with Prunes

    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.

    • Preparation time: 10 minutes, plus soaking
    • Cooking time: 1 hour 30 minutes, plus resting
    • Total time: 1 hour 40 miutes plus soaking and resting 60 minutes 40 minutes

    Serves: 6

    Ingredients

    • 24 Agen prunes, pitted
    • 6 tbsp cognac or armagnac
    • 1–1.2kg boneless pork loin with rind
    • 15g unsalted butter
    • 1 tbsp rapeseed oil
    • 1 large beef tomato, pricked all the way round with a fork
    • 200ml beef stock

    Method

    1. Soak the prunes in the brandy for 6 hours. Preheat the oven to 180°C/gas 4. Open up the loin of pork. Flatten it and trim off the rind to leave 3mm of fat. Lay the meat fat-side down, lightly season it and place 8–10 soaked prunes along the middle. Roll the loin up, secure both ends tightly with skewers, then tie with 8 turns of string. Remove the skewers.
    2. Put a small roasting tray on a medium heat and heat the butter and oil in it until foaming. Lightly brown the loin of pork in the butter and oil. Add the tomato, cover loosely with foil and cook in the oven for 1 hour 30 minutes. Remove the tray and place the loin on a plate, wrapped up in the foil; let it rest for 30 minutes.
    3. Tip the tray slightly and spoon out all but 2 tbsp fat; discard. Put the tray on a full heat, add the stock and bring to the boil, scraping the caramelised bits from the bottom of the tray. Strain the juice, add the remaining prunes to the sauce, heat through and reserve, keeping warm. Taste and correct seasoning.
    4. Unwrap the pork, cut off the string and carve into slices. Mix any juices released from the meat into the sauce. Arrange the pork in the middle of a warm serving dish; pour the juice and prunes over and around it.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    This combination of fruit and rich meat is best with a mid-weight red with plenty of acidity and fruit of its own.

    Comments

    Average user rating

    4 stars

    Glossary