Stuffed Pork Loin with Prunes
Stuffed Pork Loin with Prunes



  • 5cm thick piece of pork loin
  • 4 prunes, chopped
  • Salt and pepper
  • 2 tbsp olive oil
  • 1 tomato, halved
  • 100g sweet potato, sliced into discs
  • 100g green beans, cooked in salted water, to serve
  • Preheat the oven to 200C. Place the pork between two pieces of film, and flatten with a mallet or rolling pin until 1cm thick. Place the chopped prunes along the centre of the meat, season liberally, and roll up like a cigar. Secure with soaked cocktail sticks.
  • Heat up the oil in a large ovenproof pan, and add the sweet potato discs, the tomato slices, and the stuffed pork. Cook on all sides until golden all over, then transfer to the oven for 10 minutes. Allow the meat to rest for 5 minutes, then serve sliced with the roasted veggies and beans on the side.
30 mins
1 serving

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