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The Wonder of Pork and Prunes!

Show
Breakfast with Barr,
Presenter
Peter Barr
Published
Wednesday 15th June

Breakfast Chef Luke Bolton’s been poking about in the pantry, fending off bloody mice, when he chanced upon a bag of prunes that needed using up.

Mmm…prunes. What better than on a wet wintry night?

Add garden fresh brocolini, which is just amazing, and you have a great dish that’s easy to do, as you’ll discover by following Luke’s easy instructions.

Transcript

Rolled and stuffed pork loin with prunes and fresh brocolini

2kg rolled pork loin
300gr pitted prunes
1 Tblspn cashews chopped or blitzed
Half a handful of parsley chopped
1/3 cup breadcrumbs
1 egg
½ tspn ground ginger
1 onion chopped finely
Chopped rind of one lemon
Sea salt
Olive oil

Method

Pre-heat oven to 230c.

In a pan sweat onion, adding ginger spice and cooking for a minute before adding nuts, beaten egg, breadcrumbs, lemon and chopped prunes. Mix well and set aside.

Roll out the loin and spread the stuffing across the underside before rolling up and tying with string.

Place in a greased roasting tray, drizzling with olive oil and sprinkling with sea salt and cook at 230c for 30 minutes to get the skin all nice and crispy.

Lower temperature and cook a further 30-45 minutes before pulling out, covering and resting in a warm spot for 20 minutes before carving.

Steam brocolini and serve with slices of pork either with a light gravy or splashes of vin cotto.