Stuffed Loin Of Pork Recipe

Stuffed Loin Of Pork picture


Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelEasy
Health IndexAverageServings6
MethodMain Ingredient


 Prunes1⁄2 Pound, soaked for 3 hours in cold water and drained (225 Gram)
 Tart apples2 Medium, peeled, cored and finely chopped
 Brown sugar2 Teaspoon
 Lemon1 , rind grated finely
 Boneless pork loin5 Pound (2 1/2 Kilogram)
 Butter50 Gram (1/4 Cup)
 White wine2 Tablespoon
 Sour cream250 Milliliter (1 Cup)

Nutrition Facts

Serving size

Calories 927 Calories from Fat 347

% Daily Value*

Total Fat 39 g59.8%

Saturated Fat 16.4 g82%

Trans Fat 0.2 g

Cholesterol 338.2 mg

Sodium 213.2 mg8.9%

Total Carbohydrates 35 g11.7%

Dietary Fiber 3.9 g15.6%

Sugars 22.5 g

Protein 105 g209.6%

Vitamin A 14.9% Vitamin C 130.6%

Calcium 12.3% Iron 16.2%

*Based on a 2000 Calorie diet


Put the prunes into a saucepan with enough cold water to cover.
Bring to a boil over moderate heat and simmer for 15 minutes or until the prunes are tender.
Drain the prunes, and when they are cold enough to handle, remove the pits and chop the flesh.
Mix with the apples, sugar and lemon rind.
Lay the pork, fat side down, on the work surface.
Cover the meat, to within 1 inch (2 cm) of the short ends, with the prune stuffing and roll it up tightly.
Tie the roll at 1/2-inch (1-cm) intervals with trussing string.
Preheat the oven to 350°F (180°C).
Melt the butter in a roasting pan over moderate heat.
Add the pork roll and brown it well on all sides.
Roast the meat for about 3 1/2 hours or until it is cooked and the juices run clear when it is pierced with the point of a sharp knife.
Remove the meat from the oven and carve it into thick slices.
Put the slices on a warmed serving dish and keep hot.
Pour off all the fat from the roasting pan.
Put the pan over moderate heat and add the wine.
Scrape the bottom of the pan to dislodge any sediment.
Add the cream and cook gently until the sauce is hot and smooth.
Pour the sauce over the pork and serve immediately.