It is a classic combination of pork and fruit, two ingredients that go well together. It is also a nice dish to share with friends during January, which in Poland is a month of carnival (Karnawal) – a festive season. Chef Bohdan Szymczak also added fresh cherries, as this fruit is in season in Australia this time of the year.
- 15–20 prunes
- 2 kg pork loin, bones on
- salt and pepper, to taste
- marjoram, to taste
- 2 tbsp oil
- knob of butter
- 250 ml red wine
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 1 hour
Soak the prunes in warm water.
Season the pork loin with salt, pepper and marjoram. Set aside for an hour in a cold place to absorb the spices.
Heat the oil and butter in a heavy-based oven tray and brown the pork all over.
Add the prunes, transfer to the oven and bake at 200°C for 20 minutes. Reduce the temperature to 180°C and bake for a further 100 minutes, occasionally basting the meat with the meat pan juices.
When the pork is ready, let it rest for 10–15 minutes with the oven door open.
Meanwhile, deglaze a frypan with red wine and some of the meat juices from the pork and cook, until reduced by a third (around 10–15 minutes).
Serve with the prunes, red wine sauce and fresh cherries, when in season.