Roast Loin of Pork Stuffed with Dried Plums

A rich and fruity dish featuring pork loin stuffed with oven-dried Victoria plums and served with a savory jus.

Dinner Pork Fruit Plums Roast

Estimated Nutrition

Calories

702.1

kcal / serving

4212.6 kcal total

Carbs

16.1g

per serving

96.6 g total

Fat

52.1g

per serving

312.6 g total

Protein

41.4g

per serving

248.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Victoria Plum

halved and stoned

Liquids

250

Water

100

Madeira

boiled for 30 seconds

Meat

1.2

Pork Loin

with trimmings

400

Pork Bone

NutsSeeds

Sea Salt

to taste

Black Pepper

freshly ground, to taste

piece

Garlic

cloves

sprig

Thyme

OilsFats

Rapeseed Oil

for coloring bones

Vegetable Oil

for browning meat

Vegetables

piece

Beef Tomato

pricked with a fork all over

Method

Remove the meat to rest for 30 minutes and strain the pan juices into a casserole.

Add water and Madeira, reduce heat to 180°C, and roast covered for 35 minutes.

Rest the pork on the bones with tomato, garlic, and thyme and roast for 30 minutes.

Crisp the pork skin in a frying pan with vegetable oil for 8 minutes.

Chop remaining plums and brown the pork bones in a roasting pan with rapeseed oil.

Season three-quarters of the plums and roll them inside the pork loin, securing with string.

Preheat the oven to 220°C and flatten the pork loin on a work surface.

Preheat the oven to 100°C and dry plum halves on a tray for two hours.

Simmer the juices with chopped plums and serve over sliced pork.