Prune Stuffed Pork Roast

Elevate your dinner table with this elegant and flavorful Prune Stuffed Pork Roast, a show-stopping centerpiece perfect for special occasions or hearty family meals. This recipe takes a juicy pork loin roast and infuses it with the natural sweetness of pitted prunes, savory notes of garlic, and fragrant fresh herbs like rosemary and thyme. The pork is expertly butterflied, stuffed, and rolled into a succulent roulade, then seared to perfection and roasted with white wine and chicken stock for an added depth of flavor. The result is a tender, juicy pork roast with a beautifully caramelized exterior and a rich medley of sweet and savory in every bite. Perfectly sliced into medallions and served with pan juices, this dish is both stunning and satisfying. Ready in under two hours, it's an exceptional choice for entertaining or holiday feasts.

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:80 mins

Total Time:105 mins

Servings: 6

Ingredients

• 4 pounds Pork loin roast
• 1 cup Pitted prunes
• 3 pieces Garlic cloves
• 1 tablespoon Fresh rosemary
• 1 tablespoon Fresh thyme
• 2 tablespoons Olive oil
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 1 cup Chicken stock
• 0.5 cup White wine
• 1 piece Kitchen twine

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Using a sharp knife, butterfly the pork loin by slicing it lengthwise down the middle without cutting all the way through. Open it like a book and flatten it with the palm of your hand.

Step 3

In a small bowl, mix the prunes, minced garlic, fresh rosemary, fresh thyme, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.

Step 4

Spread the prune mixture evenly onto the inside of the butterflied pork loin. Roll the pork tightly from one end to the other, forming a cylinder.

Step 5

Use kitchen twine to secure the pork roll, tying it firmly at 1-inch intervals to hold its shape during cooking.

Step 6

Rub the outside of the pork roast with olive oil, then sprinkle evenly with the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 7

In a large oven-safe skillet or roasting pan, sear the stuffed pork roast over medium-high heat until all sides are browned, about 2-3 minutes per side.

Step 8

Deglaze the pan with the white wine, scraping up any browned bits. Add the chicken stock to the pan.

Step 9

Transfer the skillet or roasting pan to the preheated oven and roast for 60-70 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when checked with a meat thermometer.

Step 10

Remove the pork roast from the oven and let it rest, covered loosely with foil, for 10 minutes.

Step 11

Slice the roast into medallions and serve warm with the pan juices spooned on top.

Nutrition Facts

Serving size	(2573.5g)

Amount per serving	% Daily Value*
Calories	5413.0

Total Fat 286.5g	0%
Saturated Fat 95.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1454.7mg	0%
Sodium 4803.2mg	0%
Total Carbohydrate 158.8g	0%
Dietary Fiber 17.7g	0%
Total Sugars 91.1g
Protein 509.0g	0%

Vitamin D 0IU	0%
Calcium 507.9mg	0%
Iron 21.5mg	0%
Potassium 9541.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.1%

Protein: 38.8%

Carbs: 12.1%