Roast Garlic and Prune Stuffed Pork Loin Recipe
by GBC Kitchen
6
2 hours
Ingredients

Stuffed pork loin

  • 1 pork loin, around 1.3kg
  • 1 dash of olive oil
  • 1 garlic bulb
  • 50g of prunes, pitted and diced
  • 30g of sherry
  • dried oregano to season
  • 1 tbsp of capers, roughly chopped
  • salt
  • freshly ground black pepper

To serve

  • 4 banana shallots, peeled and halved lengthways
  • 100ml of sherry
  • 50g of green olives, we like to use the anchovy stuffed ones
Method
1

First roast the garlic in the oven. Slice the tip of the bulb off then place in a square of foil, drizzle with oil and wrap up. Cook at 200ºC/gas mark 6 in the oven for 30 minutes

2

Place the diced prunes in a pan with the sherry, bring up to a simmer then take off the heat. Once the garlic has roasted, squeeze out each caramelised clove into the pan and add the capers and oregano. Mix with the back of a spoon until the garlic breaks down into the sherry to form a coarse paste

  • 50g of prunes, pitted and diced
  • 30g of sherry
  • dried oregano to season
  • 1 tbsp of capers, roughly chopped
3

Score the skin of the pork then flip it over so the pork is skin-side down on the board. About 4cm below the skin, slice into the pork lengthways so you can open out the loin like a book. Season the meat then spread the stuffing mixture into the centre, Leave a gap near to the edges so it doesn't squeeze out when you roll it

  • 1 pork loin, around 1.3kg
  • salt
  • freshly ground black pepper
4

Roll the pork back up and tie with butcher's string. For the best crackling, place uncovered in the fridge to dry out the skin for at least 1 hour or ideally overnight

5

Preheat an oven to 180ºC/gas mark 4

6

Sit the stuffed pork loin in a tray with the halved shallots and sherry and place in the oven for 1.5 hours, adding the olives to the tray for the last 30 minutes

  • 4 banana shallots, peeled and sliced lengthways
  • 100ml of sherry
  • 50g of green olives, we like to use the anchovy stuffed ones
7

Transfer the pork to a plate and leave to rest for at least 15 minutes before carving 

8

While the pork rests, strain the pan juices into a saucepan and place over a high heat to reduce into a thicker, glossy sauce – be careful not to over reduce as it may become salty, particularly if using anchovy stuffed olives. Place the shallots and olives with the pork to keep warm

9

Carve the pork and plate up, dressing the plate with the shallots, olives and some sauce