Rolled Pork Roast with Prunes
A rolled pork roast with prunes looks impressive when sliced, with a spiral of dark, sticky fruit running through pale meat, but it is easier than it looks. A butterflied boneless pork loin is seasoned, filled with prunes, rolled and tied, then roasted on a bed of onions and thyme. The prunes sweeten and moisten lean pork, and the tin juices make a simple sauce. It feeds six and suits a Sunday lunch.
- Total
- 2 h 35 min
- Prep
- 30 min
- Cook
- 1 h 45 min
- Serves
- 6
- Per serving
- 480kcal
How long to cook rolled pork roast with prunes
A 1.5kg joint needs about 1 hour 45 minutes at 180°C (160°C fan), gas 4, but the thermometer is more reliable than the clock. Aim for 75°C in the thickest part, so that the meat is cooked through to the middle, and the 20-minute rest brings the juices back through the slices.
Ask the butcher for boneless loin with the skin removed and butterflied, so you can fill and roll it at home. Ready-to-eat prunes are soft enough to use straight from the packet. If yours are very firm, soak them in hot water for 10 minutes and pat dry first.
Rolled pork roast with prunes: the method
Tap a time to start a timer.
- Open and season the pork Lay the butterflied loin flat on a board, cut side up. If it is uneven, cover with cling film and bat it gently with a rolling pin until it is a similar thickness all over, about 2cm. Season the inside with half the salt and pepper and strip the leaves from 1 thyme sprig over it.
- Fill and tie Scatter the prunes over the pork in a single layer, leaving a 2cm border all round. Roll it up tightly from one long edge, then tie with string at 3cm intervals. Rub the outside with 1 tbsp of the oil and the remaining salt and pepper.
- Roast Heat the oven to 180°C (160°C fan), gas 4. Scatter the onions and remaining thyme in the roasting tin, drizzle with the remaining 1 tbsp oil, pour in the water and sit the pork on top, seam side down. Roast for about 1 hour , spooning the tin juices over the pork at and again at 1 hour . If the top browns too fast, cover loosely with foil for the last .
- Check it is cooked From 1 hour , push the thermometer into the thickest part of the meat, avoiding a prune. It should read 75°C, and the juices should run clear with no pink meat left. If not, roast for another and check again.
- Rest Lift the pork onto a board, cover loosely with foil and rest for . This lets the juices settle so the filling stays in place when you carve. Meanwhile, tip the onions and tin juices into a small pan and warm through, skimming off any fat.
- Carve and serve Snip off the string and slice the pork into 2cm thick rounds with a sharp knife. Spoon the onions and juices over the slices.
What to serve with it
Rolled pork roast with prunes goes well with mashed or roast potatoes to soak up the juices, and buttered cabbage or green beans cut through the sweetness of the prunes. For roast potatoes, follow the method in roast beef with roast potatoes, but put them in about 70 minutes before the pork comes out, and expect them to be a little paler at the lower temperature.
For a quicker midweek take on the same pairing, try stuffed pork tenderloin with prunes. Leftover slices keep covered in the fridge for up to 2 days and are good cold in sandwiches.
Common problems and fixes for Rolled Pork Roast with Prunes
- The pork is dry.
- Loin is a lean cut, so it dries out when overcooked. Use a thermometer and take the pork out at 75°C, baste it twice as in the method, and always give it the full 20-minute rest.
- The filling falls out when you slice the pork.
- The roll was tied too loosely, or it was carved straight from the oven. Tie it every 3cm, rest it for 20 minutes and use a sharp knife with a gentle sawing action.
- The tin has dried out and the onions are catching.
- Large tins lose liquid faster. Pour in 100ml more water around the pork, not over it, and loosely cover the tin with foil for the rest of the cooking time.
Frequently asked questions about Rolled Pork Roast with Prunes
How long does it take to cook a 1.5kg rolled pork roast?
About 1 hour 45 minutes at 180°C (160°C fan), gas 4. Start checking from 1 hour 30 minutes, as the thickness of the roll and your oven both make a difference.
What temperature should rolled pork reach?
Pork should be steaming hot all the way through, with no pink and clear juices. A thermometer in the thickest part should read 75°C. Because the pork is stuffed, check it in the centre of the roll rather than near the end.
Can I make it the day before?
You can fill and tie the roll up to a day ahead and keep it covered in the fridge. Add 10–15 minutes to the cooking time, as it goes in cold, and rely on the thermometer reading.
What can I use instead of prunes?
Ready-to-eat dried apricots or figs work in the same weight. Apple slices with a little sage are a fresher alternative. Cut dried fruit into pieces if it is large, so that the roll closes neatly.
How did you like the recipe?
4.6 / 5 · 35 ratings
