Pork loin stuffed with dried fruits

    1 hour 50 mins

    Pork doesn't only go well with apple. This combo of pork and prunes and dried apricots will be a hit at your next dinner party!

    1 person made this

    Serves: 6 

    • 175 ml salt-reduced chicken stock
    • 180 g pitted prunes, coarsely chopped
    • 135 g dried apricots, coarsely chopped
    • 1 boned pork loin joint, about 1 kg
    • good pinch of freshly ground black pepper
    • 1 garlic clove, finely chopped
    • 1 teaspoon dried thyme
    • 2 tablespoons Madeira or port wine (optional)
    • 2 tablespoons dark molasses or treacle

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. In a small saucepan, bring the stock to the boil over moderate heat. Remove from the heat and stir in the prunes and apricots. Leave to soak for at least 15 minutes or until very soft.
    2. Meanwhile, preheat the oven to 160°C. Trim all the fat from the pork loin, then open it out and pat dry with a paper towel. Season the inside with pepper.
    3. Drain the soaked fruit, reserving the liquid in the saucepan. Place the fruit along one of the long sides of the pork loin. Scatter the chopped garlic and thyme over the fruit.
    4. Fold the long edge of meat over the fruit and roll up the loin. With kitchen string, tie at regular intervals to seal in the stuffing.
    5. Place the loin, seam side down, on a rack in a roasting pan. Roast for about 30 minutes. Meanwhile, add the Madeira or port wine, if using, and molasses to the reserved soaking liquid and bring to the boil to make the glaze.
    6. Brush the glaze evenly over the pork loin. Roast for a further hour or until tender and an instant-read meat thermometer inserted into the meat reads 75°C. Brush with the glaze every 10 minutes during the hour of cooking.

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