Prune – stuffed pork roast
Instructions:
- We used to eat this dish all the
time at home, with red cabbage and roasted
potatoes. Prunes, both in the meat itself and in
the sauce, complement the flavors of the roast
pork.
- For the pork
- 1 3-pound pork loin roast
- 2 teaspoons finely chopped fresh marjoram
- 2 3-inch pieces ginger, peeled and finely chopped
- 5 garlic cloves, peeled and halved
- 5 pitted prunes, quartered
- 1 tablespoon caraway seeds
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- For the sauce
- 11/4 cups dry white wine, Chicken Stock (page 263), or water
- 1 tablespoon olive oil
- 2 shallots, finely chopped
- 1 3-inch piece ginger, peeled and finely chopped
- 5 pitted prunes, quartered
- 2 cups Chicken Stock
- 1/2 cup balsamic vinegar
- 1 tablespoon unsalted butter
- Kosher salt and freshly ground black pepper
- Prepare the pork :
- Preheat the oven to 425 F.
- Use a sharp knife to cut away most of the excess fat from the pork roast, leaving a thin layer of fat on top. (Reserve 1/4 cup of the scraps for Braised Red Cabbage, if you are serving it with the pork.)
- Mix the marjoram and ginger together in a small bowl. Use a sharp knife to poke 10 holes about 11/2 inches deep all over the pork roast, then use a sharpening steel or the handle of a wooden spoon to make the holes a bit wider. Stuff 1 or 2 prune quarters, half a garlic clove, and a large pinch of the marjoram mixture into each hole.
- Combine the remaining marjoram mixture with the caraway seeds, the salt, and pepper to taste. Rub the roast all over with the olive oil, then rub the seasoning mixture over the roast.
- Put the roast in a roasting pan and roast for 20 minutes. Reduce the heat to 350 F and roast for 40 minutes to 1 hour longer, until the center of the roast reaches 150 to 155 F on an instant-read thermometer. Transfer the roast to a cutting board, cover loosely with foil, and let rest while you make the sauce.