Savory Stuffed Pork Loin with Prunes, Nuts, and Mustard

Stuffed Pork Roast with Prunes, Nuts, and Mustard

This Stuffed Pork Roast with Prunes, Nuts, and Mustard combines the rich flavors of tender pork, dried fruits, and nuts, beautifully complemented by the earthy notes of fresh herbs and the tangy sharpness of mustard. A perfect centerpiece for any occasion, this dish not only pleases the palate but also makes a stunning presentation. The succulent roast pairs beautifully with roasted potatoes and sautéed mushrooms, creating a well-rounded meal that will leave everyone asking for seconds.

Ingredients

Instructions

1. Prepare the Stuffing and Pork Loin:

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   • Begin by finely chopping the shallot, rosemary, marjoram, and thyme.
   • Cut the prunes and apricots into small pieces. Roughly chop the walnut halves and hazelnuts.
   • In a non-stick pan, melt the butter over medium heat. Add the chopped shallot and sauté until it becomes translucent. Then, add the herbs and continue sautéing for another 2 minutes.
   • Stir in the dried fruits and nuts, mixing well. Allow the mixture to cool slightly.

2. Stuff the Pork Loin:

   • Open the pork loin by cutting it carefully with a sharp knife to create a large, flat piece. Gently pound it out to an even thickness.
   • Season the pork with a pinch of salt and freshly ground black pepper, then spread the cooled stuffing evenly over the surface of the pork.
   • Carefully roll up the pork loin and secure it with kitchen twine, ensuring the stuffing stays inside.

3. Wrap the Roast and Sear:

   • Lay the slices of sweet pancetta on a flat surface, slightly overlapping, and place the stuffed pork roll on top. Wrap the pancetta around the pork, ensuring it’s covered evenly.
   • Heat a little extra virgin olive oil in a skillet over medium-high heat. Sear the pork on all sides until golden brown. Once seared, pour in the brandy and allow it to flame briefly to cook off the alcohol.

4. Roast the Pork:

   • Transfer the pork to a baking dish, along with the pan juices. Place the dish in a preheated oven at 200°C (392°F) for about 50 minutes. Be sure to turn the roast halfway through cooking to ensure even browning.

5. Prepare the Side Dish:

   • While the pork roasts, prepare the sides. Peel and cut the potatoes into wedges. Clean the mushrooms and cut them into quarters.
   • In another skillet, melt the butter over medium heat. Add the potatoes along with a sprig of rosemary, and sauté until they begin to brown.
   • Add the mushrooms to the pan with the potatoes and cook for an additional 5-7 minutes, until the mushrooms are tender.

6. Serve:

   • Once the pork roast has finished cooking, remove it from the oven and let it rest for 10 minutes before slicing. Serve the roast slices with the sautéed potatoes and mushrooms on the side, garnished with fresh herbs for a beautiful touch.

This Stuffed Pork Roast with Prunes, Nuts, and Mustard is a festive dish that blends the richness of pork with the sweetness of dried fruits, the crunch of nuts, and the sharpness of mustard. Whether for a family gathering, holiday dinner, or a special occasion, this recipe will elevate any meal to a memorable experience.