Prunes and pork are a great combination. This recipe is a bacon-wrapped pork loin that is stuffed with prunes, and the cooking makes a nice sauce.
- General preparation time: 30 minutes
- Cooking time - sauce base: 45 minutes (before cooking the meat)
- Cooking time - meat: 45 minutes
- Makes 5 servings.
- For the sauce:
- 150 gram (1/3 lb) pitted prunes
- 250 ml (1 cup) dry white wine
- 125 ml (1/2 cup) of your favorite unsalted broth (beef, chicken, ...)
- 2 tablespoons sugar
- 1/2 stick of cinnamon
- 3 cloves
- For the pork:
- 750 grams (1.5+ lbs) pork loin filet (F: filet mignon de porc)
- this can be one (very) large loin, or two smaller ones
- 200-250 grams (½ lb) of thinly sliced bacon - enough to completely wrap the pork (about 14-15 slices)!
- The "smoked" variety will add some more flavor
- 2 tablespoons crème fraîche
- In a pinch, you can use sour cream
- 2 tablespoons dark rum
- My all-time favorite dark rum for mixed drinks, cooking and deserts is Meyers's Original Dark Rum from Jamaica
- Fresh ground pepper
- No salt - the bacon and broth adds more than enough salt by itself!
Prunes & bacon
EQUIPMENT & SUPPLIES
- Wooden toothpicks
- Kitchen twine (butcher's string)
- Large sauce pan
- Large frying pan with lid
- I use a clear glass lid, so I can see what is happening in the pan
- Aluminium kitchen foil
- Wire whisk (for stirring the sauce)
- Gravy boat (F: saucière), for serving
PREPARATION / DIRECTIONS
- Put the prunes, wine, broth, 1 of the 2 tablespoons of sugar, cinnamon, and cloves in the sauce pan
- Bring to a boil, remove from the heat, and let sit for an hour
- Remove the prunes, and keep the liquid for the sauce
- Remove the fat, tendons, and membranes from the pork
- Rinse the pork and dry off with paper towels
- "Butterfly" the pork loin: slice the pork open length-wise. Be careful: do not cut all the way through!
- Rub the inside of the loin with the fresh ground pepper
- Line the inside of the loin with the prunes - see first photo below
- if any prunes are left over: cut them into small pieces and add them back to the broth
- Fold the meat over the prunes, and hold together with toothpicks
- Wrap the stuffed loin with bacon slices and tie with string
- In the large frying pan, brown the wrapped pork "mummy" on all sides in some butter
- Add the sauce base (wine, broth, etc.)
- Pre-heat the oven to 80 °C (175 °F)
- Put the lid on the frying pan, and let simmer slowly for 25 minutes; turn over once or twice.
- Remove the pork, wrap in aluminium foil, and keep warm in the oven (I put the wrapped loin(s) on a cookie sheet)
- Add the crème fraîche to the juices in the frying pan and thoroughly mix with a whisk (
- Bring to a boil and add the rum
- Season with pepper
- Boil the sauce down to desired thickness, and transfer to the gravy boat for serving
- Note: the sauce will become very salty when it becomes thick!
- Take the meat out of the oven and remove the string; bring to the table on a serving tray heated in the oven, in one piece or sliced into thick medallions
The pork loin - butterfly-cut and stuffed with soaked prunes
The stuffed loin - folded closed and held together with toothpicks
Wrapped with bacon
Tied with cotton kitchen twine
Browned on all sides in the frying pan
SERVING & GARNISH SUGGESTIONS
- No obligation to eat the bacon.
- I serve this with garlic mashed potatoes or home-fries, and steamed green beans with lemon butter and toasted slivered almonds
- Note: you can also try this recipe with a mix of prunes, figs, and dried apricots.
©1994-2016 F. Dörenberg, unless stated otherwise. All rights reserved worldwide. No part of this publication may be used without permission from the author.