Arrosto con prugne

Pork and Prunes

This delicious roast loin of pork is stuffed with prunes. The sweetness of the prunes works beautifully with the pork. Why not make a Sunday lunch that's a little different? Serve with vegetables of your choice. Ingredients for 4 people:

1. 1 kg pork loin fillet

2. About 100 g of prunes - no pip inside

3. Sprig of fresh rosemary and sage

4. 2 cloves garlic

5. Olive oil

6. 500 ml rose wine

7. 500 ml stock

8. Salt and pepper to taste

9. 3-4 dried juniper berries

Method:

1. The prunes I used had no pip inside and were soft, hydrate yours by soaking in water for a few hours if needed. Preheat oven to 160. Using a sharp knife, carefully cut into the centre of the meat, from both ends. Using your fingers, enlarge the hole slightly.

2. Stuff with prunes from both sides until it's completely filled.

3. Chop half the herbs. Rub meat with olive oil and then cover with the chopped herbs.

4. In a deep casserole or oven dish, heat a little olive oil on medium flame on the hob and add the rest of the rosemary and sage. Add garlic, unpeeled and juniper berries.

5. After a min or two add the meat, brown on both sides.

6. Now add the wine and let it evaporate.

7. Add the stock, season to taste and bring to the boil.

8. Cover and pop in the oven for about 1 hour 45. Check meat is cooked by piercing with a kebab stick to see if juices run clear.

9. Leave the meat to rest in a warm place and strain the broth into a small pan. Reduce on the hob, on a medium high heat until thickened slightly.

10. Carve and serve.