Pork Loin Stuffed with Prunes and Roasted Vegetables

Flattened pork loin stuffed with prunes, pan-seared, and oven-roasted alongside sweet potatoes and tomatoes, served with boiled green beans.

Cook Time

15 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Fruits

4
piece

Prunes

stones removed and chopped

Meat

5
cm

Pork Loin

one thick piece

NutsSeeds

1
1

Salt

to taste

1
1

Black Pepper

freshly ground, to taste

OilsFats

30
ml

Olive Oil

Vegetables

1
piece

Vine Tomato

halved

100
g

Sweet Potato

peeled and sliced into discs

100
g

Green Beans

Steps

Preheat oven to 200°C and soak cocktail sticks in water for ten minutes.
Flatten the pork loin between cling film to 1cm thickness using a mallet.
Place chopped prunes on meat, season, roll up, and secure with sticks.
Heat olive oil in an ovenproof frying pan and add tomato, sweet potato, and pork.
Sear pork until brown, then roast in oven with vegetables for 8-10 minutes.
Boil green beans in salted water for 3-4 minutes, then drain.
Rest pork for five minutes, slice, and serve with the roasted vegetables and beans.