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Roast pork stuffed with prunes
20 m active | 2 h total
Nutrition facts per serving:
  • Energy in kcal about 711
  • Fat about 30g
  • Carbohydrates about 29g
  • Protein about 73g
This is needed
This is needed for 4 people
  • 200 g pitted prunes
  • 1.5 dl white wine
  • 1.5 tsp salt
  • a little pepper
  • 2 tbsp thyme leaf
  • 1.2 kg pork loin
  • 2 tbsp liquid honey
  • 3 tbsp clarified butter
  • 3 dl meat bouillon
  • 1 tbsp thyme leaf
  • salt and pepper to taste
  • 1 tbsp white flour
  • 1 tbsp butter
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And that's how it's done
And that's how it's done
Soak the prunes in wine for approx. 1 hr.
Cut lengthwise into the middle of the meat using a thin knife, work the knife back and forth a few times until the incision is approx. 4 cm wide. Drain the prunes (set the wine aside for the sauce), stuff the prunes into the meat using a spoon. Coat the meat with honey and thyme, season. To oven-roast, place the meat on a baking tray. Heat the clarified butter and pour over the meat. Brown the meat in the centre of an oven preheated to 220 °C for approx. 10 mins. Reduce the temperature to 180 °C and roast for a further 30 mins. (core temperature approx. 60 °C. Cover and leave the meat to rest for approx. 10 mins. before carving.
Simmer the reserved wine and stock for approx. 5 mins. Mix the butter and flour, add to the pan, simmer the sauce for approx. 5 mins. while stirring, add the thyme and season.

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