Prune-Stuffed Pork Roast

READY IN: 1hr 30mins




  • Preheat the oven to 425°F (220°C).
  • Cut away the excess fat from the pork roast, leaving a thin layer of fat on top.
  • Mix marjoram and ginger together in a small bowl.
  • 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.
  • Mix the remaining marjoram/ginger mixture with caraway seeds, salt, and pepper.
  • Rub roast with olive oil, then rub the seasoning mixture over roast.
  • Place in roasting pan and roast for 20 minutes.
  • 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.
  • Transfer roast to cutting board, cover loosely with foil, and let sit while you prepare the sauce.
  • 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.
  • Remove from the heat and set aside.
  • 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.
  • 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.