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Prune-Stuffed Pork Loin

Polish Prune-Stuffed Pork Loin

Traditional and juicy prune-stuffed pork loin with incredible flavours for any celebration.
Course Appetizer, Main Course
Cuisine Polish
Keyword prune-stuffed polish pork loin
Prep Time 3 hours 10 minutes
Cook Time 1 hour
Servings 4 people
Cost 7€


  • Casserole
  • Sharp long knife
  • Chopping board


For Marinade

  • 1 tbsp herb de Provence
  • 1 tbsp majoram
  • 1 tbsp mustard flat
  • 1 tsp salt
  • 0,5 tsp black pepper
  • 3 garlic cloves

For Stuffing

  • 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.