PRUNE-STUFFED PORK ROAST

Prune-Stuffed Pork Roast image

Provided by NcMysteryShopper

Categories Pork

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 19

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1 (3 lb) pork loin roast
2 teaspoons fresh marjoram, finely chopped
2 pieces fresh ginger, peeled and finely chopped (3-inch pieces)
5 garlic cloves, peeled and halved
5 pitted prunes, quartered
1 tablespoon caraway seed
2 teaspoons kosher salt
fresh ground black pepper
1 tablespoon olive oil
1 1/4 cups chicken stock or 1 1/4 cups water
1 tablespoon olive oil
2 shallots, finely chopped
3 inches piece ginger, peeled and finely chopped
5 pitted prunes, quartered
2 cups chicken stock
1/2 cup balsamic vinegar
1 tablespoon unsalted butter
kosher salt
fresh ground black pepper

Steps:

MAKE THE PORK:.
Preheat the oven to 425°F (220°C).
Cut away the excess fat from the pork roast, leaving a thin layer of fat on top.
Mix marjoram and ginger together in a small bowl.
Poke holes about 1 1/2" deep all over the pork roast, then use something like the handle of a wooden spoon to make holes wider. Stuff 1 or 2 prune quarters, half a garlic clove, and a large pinch of the marjoram/ginger mixture into each hole.
Mix the remaining marjoram/ginger mixture with caraway seeds, salt, and pepper.
Rub roast with olive oil, then rub the seasoning mixture over roast.
Place in roasting pan and roast for 20 minutes.
Reduce heat to 35O°F and continue roasting for 40 minutes to 1 hour longer, until the center of the roast reaches 150°to 155°F on kitchen thermometer.
Transfer roast to cutting board, cover loosely with foil, and let sit while you prepare the sauce.
MAKE THE SAUCE:.
Set roasting pan over medium-high heat and deglaze pan with wine or other liquid, scraping up the browned bits in the bottom of the pan.
Remove from the heat and set aside.
Heat oil in a small saucepan over medium heat. Add shallots and ginger and sauté for about 2 minutes. Add prunes, stock, vinegar, and deglazing liquid, bring to a simmer, and simmer for 10 minutes, until slightly reduced. Whisk in butter, season with salt and pepper. Remove from heat.
Cut roast into thick slices and arrange them on a servind dish. Spoon some of the sauce over the meat, and pass the remaining sauce at the table.