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    You are in: Home / Recipes / Prune-Stuffed Pork Roast Recipe
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    Prune-Stuffed Pork Roast

    Prune-Stuffed Pork Roast. Photo by lauralie41

    1/1 Photo of Prune-Stuffed Pork Roast

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    NcMysteryShopper's Note:

    Prunes really go well with pork and this recipe has them inside the pork and in the sauce. The pork takes on a delicious sweet flavor from the prunes. This recipe is from Chef Marcus Samuelsson of Aquavit. Samuelsson pairs this dish with red cabbage and roasted potatoes and serves with lingonberry preserves or fresh cranberry relish. Variations: For a richer sauce use a good quality fresh or frozen veal stock.

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    Units: US | Metric



    1. 1
    2. 2
      Preheat the oven to 425°F (220°C).
    3. 3
      Cut away the excess fat from the pork roast, leaving a thin layer of fat on top.
    4. 4
      Mix marjoram and ginger together in a small bowl.
    5. 5
      Poke holes about 1 1/2" deep all over the pork roast, then use something like the handle of a wooden spoon to make holes wider. Stuff 1 or 2 prune quarters, half a garlic clove, and a large pinch of the marjoram/ginger mixture into each hole.
    6. 6
      Mix the remaining marjoram/ginger mixture with caraway seeds, salt, and pepper.
    7. 7
      Rub roast with olive oil, then rub the seasoning mixture over roast.
    8. 8
      Place in roasting pan and roast for 20 minutes.
    9. 9
      Reduce heat to 35O°F and continue roasting for 40 minutes to 1 hour longer, until the center of the roast reaches 150°to 155°F on kitchen thermometer.
    10. 10
      Transfer roast to cutting board, cover loosely with foil, and let sit while you prepare the sauce.
    11. 11
    12. 12
      Set roasting pan over medium-high heat and deglaze pan with wine or other liquid, scraping up the browned bits in the bottom of the pan.
    13. 13
      Remove from the heat and set aside.
    14. 14
      Heat oil in a small saucepan over medium heat. Add shallots and ginger and sauté for about 2 minutes. Add prunes, stock, vinegar, and deglazing liquid, bring to a simmer, and simmer for 10 minutes, until slightly reduced. Whisk in butter, season with salt and pepper. Remove from heat.
    15. 15
      Cut roast into thick slices and arrange them on a servind dish. Spoon some of the sauce over the meat, and pass the remaining sauce at the table.

    Ratings & Reviews:

    • on February 11, 2007


      Cheryl this pork roast was wonderful! Tender and juicy with a bit of sweet flavor along with the earthy flavor of the caraway seeds. The sauce was a bit to tangy for us. Next time I would use less balsamic vinegar. This is one great way to eat pork!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Prune-Stuffed Pork Roast

    Serving Size: 1 (412 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 646.4
    Calories from Fat 265
    Total Fat 29.4 g
    Saturated Fat 10.0 g
    Cholesterol 191.3 mg
    Sodium 831.9 mg
    Total Carbohydrate 15.5 g
    Dietary Fiber 1.4 g
    Sugars 7.1 g
    Protein 67.8 g

    The following items or measurements are not included:

    fresh marjoram

    fresh ginger


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