Go Back

Roast Pork with Prune and Walnut Stuffing

Traditionally at Christmas time the centrepiece is usually turkey, goose or other large poultry, but this roast pork with prune and walnut stuffing can happily take pride of place on or around the day itself. The recipe here is perfect for just a small family and is great when served with all the usual festive trimmings.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 4 hours
Total Time 2 hours
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 175 g pitted prunes
  • 35 g shelled walnuts
  • 850 g pork loin joint
  • 2 Tbsp brandy
  • 2 Tbsp Olive oil
  • 3 Tbsp dried Italian herbs
  • 2 Tbsp sea salt
  • 1 Tbsp freshly ground black pepper
  • 2 small onions peeled & thickly sliced
  • 1 Tbsp Olive oil

Method
 

  1. Preheat the oven to 230°C. Mix together the prunes, walnuts and brandy in a bowl.
  2. Cut a deep, wide "pocket" through the middle of the joint - try not to go all the way through - then push the stuffing firmly into it.
  3. Mix together the oil, herbs & seasoning then rub it all over the joint.
  4. Spread the onion slices over a small roasting tin and dribble over the 1 Tbsp oil
  5. Place the pork on top of the onion Put into the oven for 20 minutes then lower the temperature to 175°C and cook for about another 60 minutes, basting occasionally.
  6. Allow the joint to rest, covered, on a carving plate while you use the juices in the pan to create a delicious gravy!