Pork Loin Stuffed with Plums or Apricots

Another recipe from the "Holiday Ideas" series. This time I'm suggesting something for a holiday dinner or as an appetizer. Once again there's no photo, but this is a regular on our holiday table, so I'll probably add a photo after the holidays.

pork loin with plums

Instructions:

Bring the wine to a boil, add the prunes, and set aside for 30 min. In the meantime, rinse the meat, pat it dry, and cut it open lengthwise, but not all the way through, so that when you unfold it you get one wide flat piece. Rub it with salt, pepper, and crushed cloves, then spread it with the plum butter. Down the center of the meat, lengthwise, arrange the prunes in 2 rows, one after another. If you have any left over, set them aside for later. Now fold the shorter sides of the pork over so the prunes don't fall out. Roll the meat up into a roulade (starting from the longer side) and tie it with kitchen twine. Then brown the meat in the oil with the butter and transfer it to a baking dish. Pour in the fat from frying and the wine the prunes were soaking in, and bake for an hour at 180°C (350°F). Every once in a while, baste the pork with the sauce. You can also add the remaining prunes to the dish. Once it's done, slice the meat and serve.

Enjoy!