Pork Loin with Prunes and Sweet Potato
Pork Loin with Prunes and Sweet Potato



  • 5cm thick piece of pork loin
  • 4 prunes, chopped
  • Salt and pepper
  • 2 tbsp olive oil
  • 1 tomato, halved
  • 100g sliced sweet potato
  • 100g green beans, cooked, to serve
  • Preheat the oven to 200C. Place the pork loin between two sheets of film, and flatten with a mallet until 1cm thick. Place the prunes along the centre of the meat, season well, and roll into a cigar. Secure with cocktail sticks, and chuck into a hot pan with the oil, the tomato halves, and the sweet potato discs.
  • Cook the pork on all sides until golden, then transfer the pan to the oven and roast for 10 mins or until cooked through. Remove and rest for 5 minutes, then serve sliced with the roasted veggies and green beans.
30 mins
1 serving
This recipe pairs perfectly with the El Abuelo Tempranillo Blend 2020 from Almansa, Spain.

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