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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.

Serves
12

Preparation

10min

Cooking

2hr

Skill level

Easy
By
Average: 3.9 (4 votes)
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Ingredients

  • 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

Cook's notes

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.

Instructions

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.