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Roast pork with prune & walnut stuffing & red wine gravy
Roast pork with prune & walnut stuffing & red wine gravy
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Prep Time:
20 minutes
Cook Time:
140 minutes
Total Time:
160 minutes
Ingredients:
  • 95g (1/2 cup) pitted prunes, halved
  • 250ml (1 cup) red wine
  • 36.40 gm olive oil
  • 1 brown onion, finely chopped
  • 2 bacon rashers, rind removed, coarsely chopped
  • 40.00 ml chopped fresh sage
  • 30g (1/4 cup) chopped walnuts
  • 160g (2 1/4 cups) fresh breadcrumbs (made from day-old bread)
  • 1 egg, lightly whisked
  • 2.1kg boned rolled loin of pork, string removed
  • 2.40 gm salt
  • 30.00 ml plain flour
  • 375ml (1 1/2 cups) beef stock
Instructions:
  • In a small bowl, soak the prunes in wine, cover with plastic wrap, and set aside for at least 6 hours or overnight. Reserve 125ml (1/2 cup) of liquid after draining the prunes (add extra wine if needed).
  • In a medium frying pan over medium heat, sizzle half the oil and sauté the onion and bacon until the onion is soft, about 5 minutes. Mix in prunes, sage, walnuts, and breadcrumbs. Transfer the mixture to a bowl, season with salt and pepper, then fold in the egg.
  • Preheat the oven to 240°C. Score the pork rind crossways with a sharp knife, then stuff and roll the pork to enclose the filling, tying it with kitchen string at 2cm intervals.
  • Massage the remaining oil and salt onto the pork rind and into the cuts. Transfer the seasoned pork to a flameproof roasting pan. Roast at 220°C for 30 minutes until the rind crackles, then reduce the oven temperature to 180°C and continue roasting for another 1 hour and 40 minutes, or until juices run clear when tested with a skewer. Place the cooked pork on a serving platter, cover with foil, and let it rest for 10 minutes before serving.
  • After draining excess fat, leave 1 tablespoon in the roasting pan. Heat the pan over medium heat and stir in the flour for 1 minute. Slowly pour in the stock and reserved soaking liquid, stirring constantly for 2-3 minutes until the gravy boils and thickens. Strain the gravy into a serving jug.
  • Present the pork accompanied by the flavorful gravy.

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