Ingredients Jump to Instructions ↓

  1. 1 Fresh bone-out pork loin - (4 to 5 lbs)

  2. 2 cups 292g / 10oz Fresh white bread crumbs

  3. 10 Seeded prunes - coarsely chopped

  4. 1/2 cup 73g / 2.6oz Chopped walnuts

  5. 2 Eggs

  6. 1 teaspoon 5ml Dry ground sage leaves

  7. Salt - to taste

  8. Freshly-ground black pepper - to taste

  9. 2 Fresh rosemary sprigs - (to 3) (large)

  10. 2 Garlic cloves - (to 3) - finely chopped

  11. 2 tablespoons 30ml Olive oil

  12. 2 cups 474ml Water

  13. 2 lbs 908g / 32oz Russet potatoes

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees.

  2. Using a sharp knife, butterfly the pork, so that it may be stuffed, rolled and tied. In a bowl, combine the bread crumbs, prunes, walnuts, eggs and sage. Season stuffing with salt and pepper. Season pork with salt and pepper. Fill the pork with stuffing, roll into Swiss roll shape and tie with butchers' twine.

  3. Chop garlic and rosemary together with salt and pepper. Rub the seasoned herb mixture on the outside of the stuffed and tied pork loin. Season with salt and pepper. Place pork loin in roasting pan. Drizzle with olive oil.

  4. Cut potatoes into 1/4-inch wedges. Season with salt and pepper. Place potatoes around roast in roasting pan. Roast 25 minutes per pound of pork loin. Remove from oven Allow stuffed pork loin to rest for 15 to 20 minutes before carving and serving with roasted potatoes.

  5. This recipe yields 10 to 12 servings.


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