Roast Pork With Prunes
Updated Oct. 12, 2023
- Total Time
- 2 hours 50 minutes
- Prep Time
- 20 minutes
- Cook Time
- 3 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1pound pitted prunes
- 1½cups dry red wine
- 1four-pound boneless pork loin, trussed
- Coarse salt and freshly ground pepper to taste
- 1tablespoon fresh thyme leaves
- 2cloves garlic, minced
- ½cup chicken stock, preferably homemade
Nutritional analysis per serving (10 servings)
399 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 18 grams sugars; 34 grams protein; 641 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Simmer the prunes in one cup wine plus water to cover for 20 minutes, covered. Cool.
- Step 2
Preheat oven to 375 degrees.
- Step 3
Season the pork loin with salt and pepper. Stuff the prunes, thyme and garlic into the pork (you do not need to untie the roast, simply push the prunes inside the openings). Roast the pork on a rack in a covered roasting pan for about two-and-a-half hours, or until the meat is tender. Any leftover prunes can be placed in the bottom of the roasting pan after the meat has cooked for an hour.
- Step 4
Remove the meat from the pan to a serving dish. Transfer the cooking juices and any loose prunes to a small saucepan. Skim off the excess fat and add the remaining wine and chicken stock. Bring to boil, season to taste and serve in a heated sauceboat.
Private Notes
Comments
Excellent. We used 3 pork coppa steaks that came from our butcher, about 1 lb total. Salted and peppered the steaks with ground cumin. Stewed 4 oz prunes in wine and water, layered the steaks with prunes, garlic and thyme. then tied into a log. Cooked 6 hrs in slow cooker on low with the extra wine and water from the prunes. Strained the liquid and reduced by 2/3. Sliced and ate. Delicious.
Didn't have enough prunes, made up the weight difference with dried apricots. Yes!
I cut open the loin to create a flat sheet, rolled it up with the salt, pepper, garlic, thyme, and prune mix coating the insides, and then trussed it. This made a pretty spiral presentation when sliced.
Excellent. We used 3 pork coppa steaks that came from our butcher, about 1 lb total. Salted and peppered the steaks with ground cumin. Stewed 4 oz prunes in wine and water, layered the steaks with prunes, garlic and thyme. then tied into a log. Cooked 6 hrs in slow cooker on low with the extra wine and water from the prunes. Strained the liquid and reduced by 2/3. Sliced and ate. Delicious.