This festive stuffed pork loin recipe elevates a classic roast to new heights of flavor and elegance. Imagine a succulent pork loin, expertly stuffed with a savory blend of herbs, fruits, and perhaps even some sausage or nuts, then glistening under a rich, tangy plum sauce. The aroma alone is enough to tantalize the taste buds, promising a truly unforgettable culinary experience, perfect for a special occasion or a simply delicious Sunday dinner. This dish, while seemingly impressive, is surprisingly straightforward to prepare, even for home cooks with limited experience.
The secret to its success lies in the careful balance of flavors and textures, a harmony achieved through the meticulous preparation of both the stuffing and the plum sauce. From selecting the perfect pork loin to mastering the art of the perfect roast, this recipe provides clear guidance every step of the way. Ready to create this impressive centerpiece? Let's dive into the step-by-step process to achieve a perfectly roasted, beautifully stuffed pork loin with a decadent plum sauce.
Tools Needed
- Large pot
- Knife
- Frying pan
- Aluminum tray
- Oven
- Blender
Ingredients
- Pork loin with rib: 3 kg
- Parsley
- Oregano: 1 tablespoon
- Garlic cloves: 4
- Allspice: 1 tablespoon
- Cloves: 1 tablespoon
- Onion
- Aromatic herbs (thyme, bay leaf)
- Olives
- Bacon
- Ham
- Raisins
- Water
- Peppercorns
- Salt: 1 tablespoon per kg
- White wine (or red wine): 400g
- Pitted prunes: 400g
- Butter: 45g
- Ground cinnamon: 1/4 tablespoon
- Ground white pepper: 1/4 tablespoon
- Granulated bouillon: 1 tablespoon
- Meat broth: 1.5 cups
Step-by-Step Instructions
Step 1. Prepare the Pork Loin and Stuffing
- Add peppercorns, cloves, oregano, garlic, and onion to a pot of water. Let it simmer to release the aromas.
- Chop the loin to allow for easier stuffing.
- Fill the slits in the loin with olives, bacon, ham, and raisins.
Step 2. Cook the Pork Loin
- Add the stuffed loin to the simmering herb mixture and boil for approximately one hour. Add salt to taste.
- Remove the loin and brown it on all sides in a frying pan with oil.
Step 3. Prepare and Cook the Plum Sauce
- Hydrate the prunes in white or red wine for 1-2 hours.
- Blend the hydrated prunes, wine, pepper, cloves, onion, garlic, cinnamon, white pepper, bouillon, and some of the meat broth until smooth.
- Melt butter in a frying pan and add the prune mixture. Let it simmer until thickened. Add more wine or broth if needed.
Step 4. Combine and Finish
- Add the remaining meat broth to the sauce, stir well, and coat the loin generously with the sauce.
- Place the loin in the oven at 200°C for one hour.
- Slice and serve the loin with the plum sauce.
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Tips
- Boiling the loin before browning helps prevent dryness.
- Be generous with the plum sauce when coating the loin.
Nutrition
- Calories: approximately 4500-5500
- Fat: 250-350g
- Carbs: 150-200g
- Protein: 300-350g
FAQs
1. Can I make the stuffing and plum sauce ahead of time?
Yes! The stuffing can be prepared a day in advance and stored in the refrigerator. The plum sauce can also be made ahead and reheated before serving.
2. What kind of pork loin should I use?
A boneless pork loin is best for even cooking and easier stuffing. Aim for a loin that's about 3-4 pounds.
3. What can I substitute if I don't have all the ingredients for the stuffing?
Feel free to adapt the stuffing to your preferences! Substitute dried cranberries for fresh, use different herbs, or add sausage or nuts for extra flavor.
This stuffed pork loin with plum sauce is a show-stopping dish that’s sure to impress your guests and elevate any special occasion. The combination of savory pork, flavorful stuffing, and tangy sauce creates a truly unforgettable meal. So gather your ingredients, follow the steps, and enjoy the delicious rewards of this festive recipe!