Prune-Stuffed Pork Loin
Prune-Stuffed Pork Loin

Ingredients

Method

  • 5cm thick piece of pork loin
  • 4 prunes, pitted and chopped
  • Salt and pepper
  • 2 tbsp olive oil
  • 1 tomato, halved
  • 100g sweet potato, peeled and sliced into discs
  • 100g green beans
  • Preheat the oven to 200C, and soak three cocktail sticks in a bowl of warm water. Take your pork loin, and lay between two sheets of film. Batter with a mallet or rolling pin to flatten, until about 1cm thick. Place the prunes in the middle of the meat, season well, and roll up like a cigar before securing with the cocktail sticks.
  • Heat up the oil in a large frying pan, and add the tomato, sweet potato discs, and pork roll. Cook for about 5 minutes, or until golden all over, then pop the pan with the meat and veggies in the oven to cook for 8-10 minutes. Meanwhile, cook the beans in a pan of boiling water, and when everything is cooked through, serve.
30 mins
1 serving
This recipe pairs perfectly with the Wine Knot Merlot 2015 from Barossa Valley, Australia.

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