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Scandinavian Prune Stuffed Pork


2 to 2 1/2 lbs. Pork Loin
4 oz. Dried Prunes
1 tablespoon Fresh Rosemary, minced
1 tablespoon Fresh Thyme, minced
Salt and Freshly Ground Black Pepper To Taste
1 tablespoon Tomato Puree
3 oz. White Wine (Non-Alcoholic Substitute: Apple Juice)
5 oz. Brown Sauce
1 tablespoon Cornstarch
1 Large Clove Fresh Garlic, minced

Serves 4

Trim any excess fat from the pork loin. Carve a tunnel through the center of the loin with a sharp, slightly serrated knife, or cut an X through the center to make room for the stuffing. If you prefer, you may press the handle of a wooden spoon through the pork loin and rotate the handle to create a tunnel for the stuffing. Stuff the loin with the dried prunes and tie the rolled loin with strings.

Rub the pork loin with the fresh rosemary and thyme, and the salt and pepper. Place it in a roasting pan with the bones facing the bottom of the pan. Roast in a pre-heated 375-F degree oven for about 1 + hours, or until the internal temperature of the pork loin reaches 165-F degrees. As it is roasting, the pork loin should be frequently rotated, to assure even cooking.

When finished, remove the pork loin from the pan; discard any remaining fat but reserve the juices. Keep the loin under tinfoil to keep it warm while you're preparing the sauce.

To the roasting pan juices, add the tomato puree, white wine, and the brown sauce. Simmer the sauce for about 30 minutes. Strain the sauce, season with salt and pepper to taste, and thicken with the cornstarch, which has been blended with enough cold water to form a liquid.

To serve, slice the pork loin, being careful to remove any string. Cover with a healthy serving of the sauce over the top.




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