Roast pork with prunes is a classic French combination, and here it is given an extra flavour boost with stem ginger and fresh orange. Cooked with a variety of vegetables it makes an easy roast meal and can be prepared ahead and kept in the fridge ready for cooking.
For this treat, we’ll be accompanying with divine fondant potatoes.
Serves 4
Preparation time 25 minutes
Cooking time 1 hour
Ingredients
1 pork tenderloin (approx. 450g)
1 large orange
50g ready-to-eat prunes, finely diced
3 globes stem ginger in syrup, drained and thinly chopped
6 lean, unsmoked back bacon rashers
2 leeks, thickly sliced
2 carrots peeled and thickly sliced
2 red-skinned dessert apples
500ml dry cider
2 tbsp chopped parsley
Fondant potatoes ingredients
6 medium Maris Piper potatoes
1 tbsp olive oil
200g unsalted butter
4 large garlic cloves, crushed and chopped
2 sprigs rosemary
2 sprigs thyme
240ml chicken or vegetable stock
Nutritional information
463 calories
36g protein
11g fat of which 4g saturates
48.5 carbohydrate of which 33g sugars
8g fibre
937mg sodium
326 fruit and vegetables
Roast pork with prunes method
Preheat the oven to 200ºC/gas 6. Put the loin on a chopping board and cut in half lengthways, without cutting all the way through – leave an inch or so. Butterfly the tenderloin and open like a book. Place between two large pieces of clingfilm and bash it until about ½ inch thick throughout – you can use a rolling pin or a meat tenderising mallet if you have one.
Finely grate the zest from the orange and set aside. Using a small, serrated knife, cut away all the white pith from the orange, then slice down between the membranes to remove the orange segments and chop roughly. Arrange the orange over the surface of the loin. Top with the diced prunes and ginger, sprinkle over the orange zest and season to taste.
Discard the clingfilm and carefully roll the tenderloin. Wrap the bacon rashers around the pork and secure in place with a kitchen string. Set aside. (Prepare ahead up to this stage and leave in the fridge for a few hours or overnight, if more convenient.)
Scatter the leeks and carrots over the bottom of a large roasting tin. Core and thickly slice the apples, then add to the tin. Place the pork fillet-package on top and pour in the cider. Roast for one hour or until the carrots are tender and clear juices come out of the pork when it is pierced with the tip of a knife. Lift out the pork and vegetables, cover with foil and leave to rest and keep warm for 10 minutes.
Half way through the cooking time, start on your fondant potatoes (see below).
Fondant potatoes method
For the fondant potatoes you need cut off the ends of the potatoes so they lie flat on either side. Don’t be shy, you want a decent amount of surface area for the flat bits, so be sure to slice off a good amount.
Heat a heavy-bottomed pan over a medium-low heat with the oil in. Add the potatoes flat-side down. Fry for 5-7 mins until they are golden brown. Turn them until the other side is similarly coloured. Add the butter to the pan to melt.
Add the garlic and herbs to the potatoes and season well. Be careful not to overheat the butter or you’ll burn the garlic. Pour in the stock, taking care not to splash the hot butter. Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then serve.
When everything is done, put the roasting tin on the hob and boil the cooking liquid on a high heat until reduced to about 175ml. Add the parsley and season to taste. Slice the pork and serve with the vegetables and the cooking juices spooned over.
If you enjoyed this recipe for Stuffed roast pork with prunes, you’ll find more ideas for a perfect Sunday roast on our Food and Drink channel.
About the Author / 50connect editorial
