Pork loin stuffed with prunes lemon and honey
Prunes, lemon, and honey stuffed pork loin. This holiday season, gather friends and family for an epic Christmas dinner. Amazingly rich stuffed pork recipe.
- 4½ pounds (2kg) pork loin
- 10 dried prunes, pitted
- 2 lemons, the juice
- 2 tablespoons honey
- 3 cups (750ml) hot water
- Cooking twine
- Parchment paper & aluminum foil
THE GARLIC-THYME PASTE
- 1 small head of garlic
- 3 tablespoons olive oil
- 1 tablespoon honey
- 2 tablespoons fresh thyme (or 1 tablespoon dried)
- ⅛ cup (30ml) dry white wine
- 6 tablespoons spiced mustard
- 1 teaspoon flour
- ⅛ cup (30ml) water
SERVING PROPOSAL (optional)
- Vegetables (carrots, peppers, Brussel sprouts etc )
Two days in advance, place prunes in a bowl. Add honey, lemon, and hot water. Cover and refrigerate.
MEAT PREPARATION & STUFFING
One day in advance, remove any excess fat from the loin with a sharp knife, leaving a 1/4-inch layer of fat on top.
Open it up and flatten it on the work surface, fat-side down. Season with sea salt and freshly ground black pepper. Drain prunes well and place them in double layer down the center of the pork. Use a pastry brush to spread the remaining honey-lemon mix.
Roll the loin up and secure both ends lightly with skewers. Tie off every couple of inches with cooking twine and remove the skewers.
Add all ingredients to a mixing bowl and whisk to combine. Spread it on stuffed pork loin.
Wrap the pork loin in parchment paper, tucking ends under to seal completely. Wrap it with aluminum foil too and place it to the refrigerator overnight.
Preheat oven to 338 °F (170°C).
Place the parcel in a baking tray, and transfer to the oven. Bake for 2 hours. Carefully tear open the packet. Season potatoes or veggies of your choice and add them to the pork (optional). Adjust heat to 392°F (200°C) and roast for 50 minutes to an hour.
Keep an eye on potatoes or veggies. Stir well, turning all the potatoes or veggies at least once.
Remove the pork loin from parchment paper, and transfer to a serving platter. Let rest for 10 minutes before removing the twine and slicing it.
Add carefully pork drippings to a mixing bowl. Skim off any crust chunks in the drippings and whisk to combine. In a saucepan, simmer the liquid on medium heat for about 5 minutes. Dissolve flour in water and pour it in the saucepan. Stir to remove lumps and simmer until thickened for about 5 minutes, depending on your preferred thickness. Don’t thicken it too much because it concentrates a lot when it cools down.
Check for seasoning and salt again if needed. Strain the soup through a large-holed sieve (optional).