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


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


200g pitted prunes
1 ½dl white wine


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


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


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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