Why you should make rolled pork roast with prunes
This Rolled Pork Roast with Prunes is popular because the fruit keeps the meat moist from the inside. Pork can sometimes become dry in the oven, but the prunes add necessary moisture and sweetness. It looks impressive when sliced, showing a beautiful spiral of filling. You can prepare it ahead of time and just put it in the oven when guests arrive.
How to prepare rolled pork roast with prunes
Preparation: Lay the pork flat on a cutting board and season the inside with salt and pepper. Arrange the prunes in a single layer over the meat, leaving a small border at the edges.
Rolling: Roll the meat tightly to enclose the prunes and secure it with kitchen twine every few centimetres. Rub the outside of the Rolled Pork Roast with Prunes with olive oil and more salt.
Roasting: Place the meat in a roasting tin with sliced onions and thyme sprigs. Pour the water into the bottom of the tin and roast at 180C for about ninety minutes.
Resting: Remove the roast from the oven once it reaches an internal temperature of 65C. Let the roast rest for fifteen minutes before removing the string and slicing it into thick pieces.
The best tips for rolled pork roast with prunes
Choosing the right cut of meat is important for a successful result. A pork loin is leaner and easier to roll, while a belly will be fattier and more succulent. Make sure you tie the Rolled Pork Roast with Prunes tightly so the filling does not fall out during cooking.
You can soak the prunes in a little brandy or apple juice beforehand to add more depth to the flavour. Always use a meat thermometer to ensure the pork is cooked perfectly without becoming dry. Resting the meat is a vital step because it allows the juices to redistribute through the roast.
You can also try these recipes:
lemon mousse,
classic caramelised potatoes or
slow-roasted beef brisket.
