Roast pork stuffed with prunes

Roast pork stuffed with prunes

Total: 2 hr | Active: 20 Min.
Nutritional value / people: 711 kcal
, Fat: 30 g
, Carbohydrate: 29 g
, Protein: 73 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200 g pitted prunes
1 ½ dl white wine


1 ⅕ kg pork loin
2 tbsp liquid honey
2 tbsp thyme leaves
1 ½ tsp salt
a little pepper
3 tbsp clarified butter


3 dl meat bouillon
1 tbsp butter
1 tbsp white flour
1 tbsp thyme leaves
salt and pepper to taste
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How it's done

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Soak the prunes in wine for approx. 1 hr.


Cut lengthwise into the middle of the meat using a thin knife, work the knife back and forth a few times until the incision is approx. 4 cm wide. Drain the prunes (set the wine aside for the sauce), stuff the prunes into the meat using a spoon. Coat the meat with honey and thyme, season.

To oven-roast, place the meat on a baking tray. Heat the clarified butter and pour over the meat. Brown the meat in the centre of an oven preheated to 220 °C for approx. 10 mins. Reduce the temperature to 180 °C and roast for a further 30 mins. (core temperature approx. 60 °C. Cover and leave the meat to rest for approx. 10 mins. before carving.


Simmer the reserved wine and stock for approx. 5 mins. Mix the butter and flour, add to the pan, simmer the sauce for approx. 5 mins. while stirring, add the thyme and season.

Good to know
Serve with: Spätzli or noodles.

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