ReceptnaptárRoast pork loin stuffed with prunes (schab faszerowany śliwkami)
Pork loin stuffed with prunes is a showpiece of the Polish festive table: each slice reveals a dark line of prunes through the middle of the meat, and they give the juices a sweet, smoky flavour. It often appears at both Easter and Christmas. It is delicious hot as a main course and cold as a sliced meat, so it is well worth making ahead.
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Ingredients
Method
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- Soak the prunes in lukewarm water for 20 minutes, then drain.
- Cut the pork loin lengthways with a sharp knife to make a pocket, taking care not to cut right through.
- Rub the meat inside and out with salt, pepper, crushed garlic and marjoram.
- Arrange the prunes evenly in the pocket.
- Tie the meat with kitchen string in several places so the filling stays in.
- Heat the oil in a frying pan and brown the meat for 2 minutes on each side.
- Put it in a roasting tin, pour the stock underneath, cover with foil and roast in a 200 °C oven for 50 minutes.
- Remove the foil and roast for another 15-20 minutes until nicely browned.
- Rest for 10 minutes after roasting, then serve sliced, drizzled with the roasting juices.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cut the loin with a long, sharp knife and fill the pocket evenly, so that the centre looks beautiful when sliced.
- Tie the kitchen string firmly but not too tightly, because the meat shrinks as it roasts and the string can cut into it.
- Slice it with a sharp knife after resting, because hot meat falls apart and the prunes slip out of the slices.
Frequently asked questions
Can it be served cold?
Yes, once chilled in the fridge it can be sliced thinly, and it is excellent on a cold platter with horseradish or mustard. The slices look especially beautiful this way.
What can replace the prunes?
You can also make it with dried apricots or apple. The smoky flavour of prunes, however, goes best with pork and marjoram.
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- Polish-style pork goulash
- Polish breaded pork cutlets (kotlet schabowy)
- Honey and garlic roast pork ribs
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- Bitki wieprzowe (braised pork steaks in onion gravy)
- Kotlet schabowy (Polish breaded pork cutlet)
- Polish stuffed cabbage rolls (gołąbki)
- Red beetroot soup (barszcz)
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