Name: Prune-Stuffed Pork Roast
Prep time: 1 h
Total time: 2 h
Yield: Serves 6
Cuisine: american
Ingredients: One 3-pound pork loin roast; 2 teaspoons finely chopped marjoram; Two 3-inch pieces ginger, peeled and finely chopped; 5 garlic cloves, peeled and halved; 5 pitted prunes, quartered; 1 tablespoon caraway seeds; 2 teaspoons kosher salt; Freshly ground black pepper; 1 tablespoon olive oil; 1 1/4 cups dry white wine, homemade chicken stock, canned chicken broth, or water; 1 tablespoon olive oil; 2 shallots, finely chopped; One 3-inch piece ginger, peeled and finely chopped; 5 pitted prunes, quartered; 2 cups chicken stock; 1/2 cup balsamic vinegar; 1 tablespoon unsalted butter; Kosher salt and freshly ground black pepper

We used to eat this dish all the time at home, with red cabbage and roasted potatoes. Prunes, both in the meat itself and in the sauce, complement the flavors of the roast pork. At Aquavit, we like to accompany this with lingonberry preserves; you could also serve it with fresh cranberry relish.

At Aquavit, we use veal stock to make the sauce, but we’ve substituted the more common chicken version in the recipe. However, many gourmet markets sell good-quality fresh or frozen veal stock, which you could use instead for a richer flavor.–Marcus Samuelsson

Prune-Stuffed Pork Roast

Ingredients

Directions

Make the pork

Preheat the oven to 425°F (220°C).

Use a sharp knife to cut away most of the excess fat from the pork roast, leaving a thin layer of fat on top.

Mix the marjoram and ginger together in a small bowl. Use a sharp knife to poke holes about 1 1/2 inches deep all over the pork roast, then use a sharpening steel or the handle of a wooden spoon to make the holes a bit wider. Stuff 1 or 2 prune quarters, half a garlic clove, and a large pinch of the marjoram mixture into each hole.

Combine the remaining marjoram mixture with the caraway seeds, the salt, and pepper to taste. Rub the roast all over with the olive oil, then rub the seasoning mixture over the roast.

Put the roast in a roasting pan and roast for 20 minutes. Reduce the heat to 350°F (175°C) and roast for 40 minutes to 1 hour longer, until the center of the roast reaches 150° to 155°F (65° to 68°C) on an instant-read thermometer. Transfer the roast to a cutting board, cover loosely with foil, and let rest while you make the sauce.

Make the sauce

Set the roasting pan over medium-high heat and deglaze the pan with the wine or other liquid, scraping up the browned bits in the bottom of the pan with a wooden spoon. Remove from the heat and set aside.

Heat the oil in a small saucepan over medium heat. Add the shallots and ginger and saute for about 2 minutes, until the shallots start to soften. Add the prunes, stock, vinegar, and the deglazing liquid, bring to a simmer, and simmer gently for 10 minutes, until slightly reduced. Whisk in the butter, season with salt and pepper to taste, and remove from the heat.

To serve, cut the roast into thick slices and arrange them on a platter Spoon some of the sauce over the meat, and pass the remaining sauce at the table.

Prune-Stuffed Pork Roast