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.
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C).
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.
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.
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.
Use kitchen twine to secure the pork roll, tying it firmly at 1-inch intervals to hold its shape during cooking.
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.
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.
Deglaze the pan with the white wine, scraping up any browned bits. Add the chicken stock to the pan.
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.
Remove the pork roast from the oven and let it rest, covered loosely with foil, for 10 minutes.
Slice the roast into medallions and serve warm with the pan juices spooned on top.
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 666 mg | 29% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 9.4 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1140 mg | 24% | |
*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.
