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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

  1. Squeeze juice and pulp from oranges. Transfer pulp to a bowl; reserve juice. Mix marjoram leaves and garlic with the pulp.
  2. 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.
  3. Heat oven to 220°C.
  4. 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.
  5. Transfer pork loin to a roasting pan with reserved orange juice and wine. 
  6. Roast, basting occasionally, until cooked through, about 1 hour.
  7. Let rest for 10 minutes, remove toothpicks, and slice.

Good points

  • 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
General (in 1 portion)
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