Pork Loin Stuffed
Serves 8 to 12. Recipe is from Hanna Zaruski, who says, “This dish is equally delicious when served in room temperature or even cold. Leftovers are excellent on sandwiches with pickles or horseradish.”
1 (4-lb.) pork loin fillet (tenderloin)
1 tbl. dried marjoram
½ tbl. caraway seeds
1 tbl. garlic powder
1 tbl. cayenne pepper
8 ozs. whole prunes
Salt and freshly ground black pepper, to taste
4 to 5 bay leaves
½ cup white wine
2 tbls. vegetable oil
1. Cut the fillet lengthways partially (do not cut in half). The option is also to drill 2 parallel holes in the meat with the longest kitchen knife. Rub on all the spices. Stuff with prunes. Put in a large self-sealing plastic bag and add bay leaves and wine. Close the bag tightly, making sure that the marinade is touching all parts of meat. Marinate in the fridge for 2 hours.
2. Preheat the oven to 350 degrees. Add oil to roasting pan.
3. Take the pork loin out of the marinade and lay it on the oiled roasting pan. Make sure to restuff the prunes. If the meat is cut, it is a good idea to fold the top half over and tie the fillet together with a string so the prunes do not fall out.
4. Roast for 11/2 hours or until the meat is cooked, basting occasionally with meat juices.
5. Remove the meat from oven and let rest for 15 minutes. Remove the string, cut in slices and top with juices.