This is a recipe that has only one difficulty: tightening the meat with a needle and string. The possibility of sewing it wrong or closing it lopsided is very high.
It is a clever recipe because the pork loin could be dry, but instead the additions of the fatty sausage and the sugary plum almost completely eliminate this possibility.

Roast pork with plums

  • Preparation time: 120 minutes
  • Ingredients for 4 servings
  • Difficulty: Average difficulty recipe

  • Ingredients
  • 1 lb. 8 oz (700 grams) of pork loin
  • 2 sausages
  • 15-20 pitted dried plums
  • 1 garlic clove
  • Extra virgin olive oil to taste
  • 1 bay leaf
  • 1 bunch of rosemary
  • ½ glass of white wine
  • Salt and pepper to taste
  • Corn starch to taste
  • 1 knob of butter
  1. Instructions
  2. Have the butcher open a piece of pork loin. He has to slice the pork lengthwise, cutting to, but not through, the other side. Lay the pork flat. Place plastic wrap over the meat and pound it to ½ inch thickness using a meat mallet.
  3. Season the meat with salt and pepper, then top with the peeled and halved sausages and the pitted prunes.
  4. Roll up tightly and tie with string.
  5. Sew the two ends together so that the filling does not come out.
  6. In a pan with oil and garlic, brown the meat on all sides. Deglaze with the wine and then add the water to halfway up the meat. Add an aromatic bunch of bay leaves and rosemary.
  7. Cook over low heat for an hour, skimming off the fat if necessary. Season with pepper and salt.
  8. Remove the meat from the pan and let it rest, covered, for a few minutes. Remove the string and cut it into slices of medium thickness.
  9. Meanwhile, reduce the sauce over the heat after removing the garlic and the aromatic bunch. Add a teaspoon of corn starch dissolved in a coffee cup of warm water and continue cooking for two to three minutes. Add the butter and mix.
  10. Serve it with the hot sauce.

Tips to ensure the success of the dish:

  • The meat must be beaten covered, as otherwise it will break. It is therefore advisable to cover it with parchment sheets or plastic wrap before using the meat mallet.
  • Before serving the meat, let it rest covered for at least five minutes. This helps to redistribute the juices of the meat.

 Mamma