Polish Prune-Stuffed Pork Loin
Traditional and juicy prune-stuffed pork loin with incredible flavours for any celebration.
Servings 4 people
Sharp long knife
- 1 tbsp herb de Provence
- 1 tbsp majoram
- 1 tbsp mustard flat
- 1 tsp salt
- 0,5 tsp black pepper
- 3 garlic cloves
- 150-180 g prunes without core (5-6 oz, 0,3-0,4 lbs)
- 800-1000 g pork loin (28-35 oz / 1,7-2,2 lbs)
- 150 ml water
For the sauce
- 15 g butter
- 15 g flour
- 200 ml meat juice, or meat broth, or both mixed together
Prepare the ingredients for marinade and stuffing
Take two small bowls. Fill the first one with 180g of prunes and check if they don't have any core. Set aside.
In the second bowl mix together dry seasoning ingredients: herb de Provance, marjoram, salt, black pepper and mix them well. Add mustard and garlic and mix again to combine all the ingredients.
Prepare the pork loin
Wash your meat in cold water and tap dry.
Take aluminium foil big enough to wrap the whole piece of your loin. Take a long and thin knife (in my case: 15,5cm x 3cm (6-inch x 1-inch) and make a whole with it in the middle of the loin. You can make the hole a bit larger, but not too large!
Stuff the loin with the prunes - see how much you can push in. I managed 150 g!
When you are done with stuffing cover the meat with marinade from all the sides!
Wrap it in an aluminium foil and refrigerate for at least 6 hours.
Roast the meat
Take the meat out of the fridge and let in rest in the room temperature for 30 minutes.
Preheat the oven to 180°C (350°F).
Put your pork loin in a casserole, add the water.
Place the baking dish in the middle of the oven and roast the meat for 45 minutes.
After 15 minutes pour a bit of water and meat juices from the casserole over the meat. Repeat this action after 15 minutes.
After 45 minutes check the temperature! The pork loin core temperature should be between 65°C (150°F) and 70°C (160°F).
Take the meat out of the oven and after a few minutes remove it from the casserole. Keep the meat juices from the casserole!
Prepare a sauce
Prepare the roux from flour and butter. Preheat the pan (medium heat) and melt butter in it. Slowly add flour and keep on stirring vigorously until ingredients combine.
Reduce the heat to low and add little by little the broth. Take a whisk and stir.
The texture of the sauce will be thick at first but when you keep on whisking it will become velvety and free of lumps.
Let the roux cook for at least a minute.
Correct seasoning. I usually add some more salt and pepper. The meat is already well marinaded so we want to sauce to be light and delicate in taste.