Roasted Pork Loin with Apples and Prunes

A flavorful and juicy roasted pork loin stuffed with sweet apples and prunes, seasoned with aromatic herbs and served with a delicious pan sauce.

Prep Time

25 minutes

Total Time

1 hour 15 minutes

Calories

565 kcal

Difficulty

Medium

Equipment

5 items

Cost

£2.25/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Ingredients

Servings

2.5lbsPork Loin(trimmed of excess fat)

£7.50

2mediumApples(Granny Smith or Honeycrisp, cored and diced)

£0.70

1cupPitted Prunes(roughly chopped)

£1.20

2tablespoonsFresh Thyme(chopped)

£0.60

1tablespoonFresh Rosemary(chopped)

£0.50

4clovesGarlic(minced)

£0.20

2tablespoonsOlive Oil

£0.30

0.5cupDry White Wine(or chicken broth)

£1.50

1cupChicken Broth

£0.50

1tablespoonDijon Mustard

£0.20

1teaspoonSalt(or to taste)

£0.05

0.5teaspoonBlack Pepper(or to taste)

£0.10

1tablespoonButter(Unsalted)

£0.15

Total Cost

£13.50

£2.25 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
Butterfly the pork loin: Place the pork loin on a cutting board. Using a sharp knife, carefully slice the loin horizontally, starting from one long side, being careful not to cut all the way through. Open it like a book to create a flat surface.
3.
In a bowl, combine the diced apples, chopped prunes, thyme, rosemary, minced garlic, salt, and pepper. Mix well.
4.
Spread the apple and prune mixture evenly over the butterflied pork loin.
5.
Carefully roll the pork loin back up, securing it with kitchen twine at 1-inch intervals.
6.
Rub the outside of the pork loin with olive oil and season with salt and pepper.
7.
Place the pork loin in a roasting pan and roast for 45-55 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C).
8.
Remove the pork loin from the oven and let it rest for 10 minutes before carving.
9.
While the pork loin is resting, prepare the pan sauce: Place the roasting pan on the stovetop over medium heat. Add the white wine (or chicken broth) and deglaze the pan, scraping up any browned bits from the bottom.
10.
Stir in the remaining chicken broth and Dijon mustard. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly. Stir in the butter.
11.
Remove the twine from the pork loin and slice into 1/2-inch thick slices.
12.
Serve the pork loin with the pan sauce drizzled over the top.

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My Notes

Nutrition Information

Nutrition per serving (280g)

565 kcal / 2364 kJ

Carbs

18g

7% of RDA

Fat

29g

41% of RDA

Protein

52g

104% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

13 g

14% of RDA

Sodium

520 mg

23% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

Use a meat thermometer to ensure the pork loin is cooked to the correct temperature.

Letting the pork loin rest before carving allows the juices to redistribute, resulting in a more tender and flavorful roast.

For a richer flavor, add a tablespoon of balsamic vinegar to the pan sauce.

You can substitute other dried fruits, such as apricots or figs, for the prunes.

If you don't have fresh herbs, you can use dried herbs, but use half the amount.

Cooking Equipment

Oven

Stovetop

Roasting Pan

Carving Knife

Cutting Board

Wine Pairings

No wine pairing suggestions available for this recipe.

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