Pork Loin with Prunes
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"This recipe is great for holiday parties, potlucks, or any special occasion."
Serves 6 | Prep Time 20 Minutes PT20M | Cook Time 1 Hour PT1H20M | BirthdayWhy I Love This Recipe
This is a great "special occasion" dish that can feed a crowd.
Ingredients You'll Need
Boneless pork loin roast (3Lb)
Salt and Pepper
Pitted Prunes 1lb 8oz
3 oz coarse chopped Carrots
6 oz coarse chopped Onion
1 tbsp vegetable oil
1 tbsp ghee
1 tsp fresh thyme
1 tsp fresh rosemary
1 crushed bay leaf
1 cup apple juice
2 garlic cloves
1 cup white stock
2 oz sugar
2 fl oz of vinegar
Directions
Trim and Butterfly pork loin (Reserve trimmings)
Season with salt and pepper to taste
Reserve 12 prunes and add the remaining ones to the middle of the butterflied loin
Roll up loin and tie with butchers twine
Brown pork loin, trimmings, carrot, and onion in ghee and oil.
Add the herbs and garlic and cook until fragrant
Roast the entire loin with the vegetables and herbs for 45 minutes- 1 hour in a 350 degree F oven
Baste loin with drippings every 20 min
Poach reserved 12 prunes in apple juice until soft
Remove roast from pan and keep warm
Deglaze pan with stock and simmer for 15 minutes, strain and set aside
Combine sugar and vinegar in a saucepan and cook until sugar caramelized
Add the juices from the roast and stir until well mixed, keep warm
Drain Prunes
Remove twine from roast and slice into portions
Serve the slices with sauce and poached prunes
Pairs Well With
Mashed Potatoes, Salad, Choice of cooked vegetables






