Prune-Stuffed Pork Roast Recipe

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Ingredients:

Serving

1 (3 lb) pork loin roast
2 tsp fresh marjoram, finely chopped
2 pieces fresh ginger, peeled and finely chopped (3-inch pieces)
5 garlic cloves, peeled and halved
5 pitted prunes, quartered
1 tbsp caraway seed
2 tsp kosher salt
fresh ground black pepper
1 tbsp olive oil
1 1/4 cups dry white wine or 1 1/4 cups chicken stock or 1 1/4 cups water
1 tbsp olive oil
2 shallots, finely chopped
3 inches piece ginger, peeled and finely chopped
5 pitted prunes, quartered
2 cups chicken stock
1/2 cup balsamic vinegar
1 tbsp unsalted butter
kosher salt
fresh ground black pepper

Directions:

MAKE THE PORK:.
Preheat the oven to 425°F (220°C).
Cut away the excess fat from the pork roast, leaving a thin layer of fat on top.
Mix marjoram and ginger together in a small bowl.
Poke holes about 1 1/2 deep all over the pork roast, then use something like the handle of a wooden spoon to make holes wider. Stuff 1 or 2 prune quarters, half a garlic clove, and a large pinch of the marjoram/ginger mixture into each hole.
Mix the remaining marjoram/ginger mixture with caraway seeds, salt, and pepper.
Rub roast with olive oil, then rub the seasoning mixture over roast.
Place in roasting pan and roast for 20 minutes.
Reduce heat to 35O°F and continue roasting for 40 minutes to 1 hour longer, until the center of the roast reaches 150°to 155°F on kitchen thermometer.
Transfer roast to cutting board, cover loosely with foil, and let sit while you prepare the sauce.
MAKE THE SAUCE:.
Set roasting pan over medium-high heat and deglaze pan with wine or other liquid, scraping up the browned bits in the bottom of the pan.
Remove from the heat and set aside.
Heat oil in a small saucepan over medium heat. Add shallots and ginger and sauté for about 2 minutes. Add prunes, stock, vinegar, and deglazing liquid, bring to a simmer, and simmer for 10 minutes, until slightly reduced. Whisk in butter, season with salt and pepper. Remove from heat.
Cut roast into thick slices and arrange them on a servind dish. Spoon some of the sauce over the meat, and pass the remaining sauce at the table.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	289.83 Kcal (1213 kJ)
Calories from fat	109.3 Kcal
		% Daily Value*
Total Fat	12.14g	19%
Cholesterol	52.09mg	17%
Sodium	873.38mg	36%
Potassium	595.44mg	13%
Total Carbs	16.35g	5%
Sugars	8.29g	33%
Dietary Fiber	1.69g	7%
Protein	19.84g	40%
Vitamin C	4.9mg	8%
Iron	1.7mg	10%
Calcium	56mg	6%

Amount Per 100 g
Calories	104.71 Kcal (438 kJ)
Calories from fat	39.49 Kcal
		% Daily Value*
Total Fat	4.39g	19%
Cholesterol	18.82mg	17%
Sodium	315.53mg	36%
Potassium	215.12mg	13%
Total Carbs	5.91g	5%
Sugars	3g	33%
Dietary Fiber	0.61g	7%
Protein	7.17g	40%
Vitamin C	1.8mg	8%
Iron	0.6mg	10%
Calcium	20.2mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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