Polish roast pork loin with prunes

Make this roast by stuffing a whole piece of pork loin with prunes, seasoning it and cooking it to the right internal temperature. After resting, slice it and serve with warm sides, or cool it for sandwiches. The recipe makes about six main-course servings.

Ingredients and equipment

• 1 kg boneless pork loin in one piece
• about 150 g pitted prunes
• 2 garlic cloves
• 2 tablespoons oil
• 1 teaspoon marjoram
• 1 teaspoon ground sweet paprika
• 1 level teaspoon salt
• half a teaspoon pepper
• about 100 ml water for the roasting dish

Have a long, narrow knife, a roasting dish with a lid or foil, and a kitchen thermometer ready. The thermometer helps assess doneness even if the meat has an unusual thickness. Choose soft prunes and make sure they are pitted. If very dry, cover them with warm water for a few minutes, then drain and dry them.

Stuffing and seasoning

Pat the pork dry with paper towel. Using a long, narrow knife, make a hole through the centre along the length of the meat. Work carefully on a stable board, directing the blade away from your hand. If needed, cut from both ends, then widen the channel with the handle of a wooden spoon.

Push the prunes in one at a time until they fill the channel from end to end. Use the spoon handle to help, without tearing the meat. An even filling will give most slices a fruit centre.

Peel and crush or finely chop the garlic. Mix it with the oil, marjoram, paprika, salt and pepper. Rub the mixture over the whole loin. Cover and refrigerate for at least an hour. You can season it ahead and leave it in the fridge until the next day. After handling raw pork, wash your hands and tools with water and detergent.

Roasting and resting

1. Heat the oven to 180°C with top and bottom heat. Put the pork in the dish and pour about 100 ml water into the bottom.
2. Cover with a lid or foil. Roast for about 60 to 75 minutes, treating the time as a guide: the thickness of the meat and the oven matter.
3. Towards the end of cooking, measure the temperature in the thickest part of the meat, avoiding the prunes. The pork is ready when it reaches at least 63°C and rests for at least three minutes.
4. For a browner top, uncover the dish for the last few minutes, monitoring the temperature so the meat does not dry out.
5. Remove the roast, cover loosely and wait about 10 minutes before slicing. Save the liquid from the dish for serving or making a sauce.

Pork loin is fairly lean, so prolonged cooking after it reaches the right temperature can dry it out. Check in several places if the piece is uneven. Resting makes slicing easier and allows the juices to redistribute.

Slicing, sauce and sides

To serve warm, use a sharp knife to cut the roast across the grain. Pour the liquid from the dish into a saucepan, skim off excess fat and bring briefly to a boil. Add a little water if there is not much liquid. Taste before seasoning, as it already contains seasonings from the meat.

Serve the pork with pyzy and young cabbage, or choose potatoes and a raw vegetable salad. The sweetness of the prunes pairs with slightly sour sides such as fermented cucumber. Serve the sauce separately so everyone can choose how much to add.

For very thin cold slices, chill the roast completely first. Cold pork is easier to cut and the prunes stay in place. Use a clean, sharp knife and avoid pressing too hard on the centre of each slice.

Storage and reheating

Cool the cooked pork and refrigerate it in a closed container within two hours of roasting. Eat within 3 to 4 days. Store the sauce separately or with the meat, depending on how you plan to serve it.

Reheat slices under cover with a little sauce or water until hot in the centre. Gentle reheating helps limit drying. For sandwiches, use chilled meat and cut portions with a clean knife.

FAQ

Should the prunes be soaked before stuffing?

Soft prunes do not need soaking. Cover very dry ones briefly with warm water, then drain and dry them. They will be easier to pack into the meat.

How can I tell when the pork is cooked?

Insert a thermometer into the thickest part of the meat, not the fruit filling. It should read at least 63°C, after which the meat must rest for at least three minutes.

Why is the pork dry?

It may have been roasted for too long. Check its temperature before the end of the estimated cooking time and let it rest after removing it from the oven. Add a little sauce or water when reheating.