I can’t remember where this recipe comes from originally or who gave it to me…. but I do know that this delicious meal will make a welcome change from the left over Turkey you may have been indulging in over the past few weeks.
I can’t remember where this recipe comes from originally or who gave it to me…. but I do know that this delicious meal will make a welcome change from the left over Turkey you may have been indulging in over the past few weeks.
Roast Loin of Pork stuffed with Agen Prunes
- Serves 6 or 4 hungry people
- 10 mins preparation, plus soaking
- 1 hr 30 mins cooking
- 24 Agen prunes (don’t omit to pit them!) soaked in either 6 tbsp of Cognac or Armagnac for 6 hours.
- 1 Large beef tomato, pierced with a fork all over
- 1.2kg boneless port loin with the rind
- 15g unsalted butter
- 1 tbsp Rapeseed oil
- 200ml beef stock
Put a small roasting tray on a medium heat then add the butter and oil until they foam. Brown the loin of pork, then add the tomato, cover loosely with foil and cook in the pre-heated oven for 1hr 30 mins. Remove and place the loin on a plate wrapped in the foil to rest for 30 minutes. Take another generous slurp of wine.
Return to the roasting tray and remove all but 2 tbsp of fat. On full heat add the stock and bring to the boil. There will be some lovely caramelised bits in the bottom of the tray. Strain the juice, add the remaining prunes to the sauce, heat and reserve. Season to taste ….and reward yourself once again with another slurp of wine.
Unwrap the pork, carve into slices, mix any juices from the meat into the sauce and place the pork and juices into a serving dish. Pour the prunes around the meat and serve.
Serve with a fruity red wine (if you have any left!)