Plum stuffed roasted pork loin
- 1400 g pork loin, boneless
- 14 slice bacon
- 2 pcs oranges, peeled, pulped
- 16 pcs dried plums, pitted
- 120 ml white wine
- 4 clove garlic, peeled
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 2 tbsp marjoram, dried
- Squeeze juice and pulp from oranges. Transfer pulp to a bowl; reserve juice. Mix marjoram leaves and garlic with the pulp.
- Put the pork loin into a dish and season with salt and freshly ground black pepper, rub with pulp mixture. Cover and refrigerate for 2 hours.
- Heat oven to 220°C.
- Using the handle of a wooden spoon, borrow a hole lengthwise through middle of the pork, wide enough to push the filling into. Stuff hole with plums. Wrap pork with bacon so they overlap slightly; secure with toothpicks.
- Transfer pork loin to a roasting pan with reserved orange juice and wine.
- Roast, basting occasionally, until cooked through, about 1 hour.
- Let rest for 10 minutes, remove toothpicks, and slice.
- Very high in niacin
- High in phosphorus
- High in riboflavin
- Very high in selenium
- Very high in thiamin
- Very high in vitamin B6
- High in vitamin C
| Preparation time: | 50 min |
| Portions: | 6 |
| Difficulty: | medium |
| Cuisine: | International |
| Calories: | 709.84 kcal |
| Carbohydrates: | 23.17 g |
| Cholesterol: | 178.5 mg |
| Sugar: | 14.37 g |
| Protein: | 57.54 g |
| Fat: | 42.02 g |
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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com