Prune Stuffed Pork Loin

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Yesterday I was chatting at the butchers in a long queue, an old lady inspired me to buy pork loin and make Prune Stuffed Pork Loin. It’s a roast meat that can be served warm, as a main dish, with mashed potatoes and a favorite Polish slaw. For Easter we often have a white radish slaw, you can check recipe here: White Radish Salad. Prune Stuffed Pork Loin can be also served cold. Let the roast rest and cool down. Then put it into the fridge for few hours, then it would get firm and would be easier to slice. I bought smoked prunes, so that the smoky aroma enriched the flavors. I baked it in a baking bag with onion and apple, to keep the moisture inside and to have a base for delicious sauce to serve with a roast.

Ingredients

1 and half kg (3 lb) pork loin
150 g (two handfuls) dried plums – smoked or regular
1 tablespoon salt ( you can substitute some with vegeta, preferably homemade, like in my recipe: Homemade Vegeta)
half teaspoon sweet red paprika
1 tablespoon marjoram
onion
sour apple

Wash pork loin and dry it with kitchen paper towel. Don’t cut out fatter parts, if there are any, they would keep the moist inside.

Make a cut long wise in a middle of pork loin with a long slim sharp knife, it would be a pocket for prunes. Place prunes in a bowl and season them with some salt and marjoram. It would season the meat from inside, as now you need to stuff the meat tightly one by one with prunes. Rub the meat well with salt, paprika and marjoram from outside. Use tooth sticks to close the edges, so that prunes didn’t fall out.

Transfer Prune stuffed pork loin into the baking bag, close it and place in the fridge for few hours or overnight preferably.

Next morning take it out of the fridge, and allow it to get the room temperature. In a meantime cut apple and onion into 8 parts each. Place them inside the bag. Heat the oven to 170 C (340 F).

Bake for 60 minutes on the middle shelf with no fan. Take out of the oven and allow to rest for 15 minutes. Serve warm or leave to complete cool and place in the fridge for cold serving.

From the juices left in a baking bag make a sauce for serving. Blend juices together with apples and some onion (I don’t add all onions, you can) in a bowl, transfer to the saucepan, heat. Depending on a thickness you can add a teaspoon of flour spread in a half cup of cold stock. That would make the sauce thicker. Add a teaspoon of butter at the end, it would make a sauce smooth and smell terrific.