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Roast loin of pork with prunes


  • Soak the prunes in the brandy for 5-6 hours, tossing now and again.
  • When ready, preheat oven to 160°C fan forced (180°C normal).
  • Flatten out the pork and lay on a workbench, fat side down. Then place 10 marinated prunes along the centre and generously season. Roll up, secure the ends with 2 skewers and tie up with kitchen string. Remove the skewers.
  • Heat the oil and butter in a heavy-bottomed oven tray and brown the pork all over.
  • Then make sure the join is underneath the pork and add the tomatoes to the tray. Cover with kitchen foil and cook in the oven for about 1½ hours, until juices run clear when poked with a fork or sharp knife. Remove the pork, wrap up tightly in kitchen foil and set aside for 30 mins, before slicing.
  • To make the sauce, spoon out all but 2 tbsp of the cooking fat and add both stocks. Cook over a moderate heat for about 10 mins, stirring and scraping up the caramelised bits as you do so. Then strain the sauce and add the remaining prunes. Briefly cook and taste for seasoning.
  • Serve with your favourite green vegies on the side.


  • 24 pitted prunes
  • about 6 tbsp brandy
  • 1.2 kg boneless loin of pork, skin removed
  • sea salt & freshly ground pepper
  • a slurp of olive oil
  • a knob of butter
  • ½ can diced tomatoes
  • ½ cup beef stock
  • ½ cup chicken stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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