Prune-stuffed Pork Loin {Schab ze Śliwką}
When did it become OK for us to lower our standards on food. Why do we let ourselves accept the status quo. It is not OK to eat food that’s only partially food, and compromise the enjoyment that food brings. Say NO to mass-produced, flavorless meats, that vacuum packing besides air also removed flavor.
I enjoy eating way too much to settle on mediocre. You shouldn’t too. Eat food that tastes good, because that’s how it should be. I understand we can’t produce all of our food, but we should definitely try our best when possible. With that, I’m making a home-made “cold-cut” today. Warning though, once you start making your home-made cold cuts, you may be “doomed” to stick with it… and I hope you do.
Cold-cuts are an inescapable addition to Polish kitchen, as we eat sandwiches on daily basis. Since Easter is right around the corner I’m thinking something special. Prune-stuffed pork loin is my family’s special Easter cold cut. Besides a vegetable salad, chicken in gelatin, deviled eggs, chicken pate, sour rye soup with fresh sausage, horseradish with beets, mazurek and babka, this dish also makes it onto my Easter table.
This pork dish can be cooked a day ahead and served cold to be eaten on bread, garnished with horseradish with beets. It is aromatic and savory from garlic, herbs and spices, and the prune middle gives an additional layer of sweetness, to make it complete.
If by some kind of miracle you have some left after Easter, make a sandwich the next day, and never again settle for less.
Prune-stuffed Pork Loin {Schab ze Śliwką}
Ingredients
- Pork loin roast (about 2.5 lbs)
- 2 tsp of salt
- 1 tsp of pepper
- 6 cloves of garlic
- 1 tbs of marjoram
- 1 tsp of dried thyme
- About 1/2 of a container of dried plums (prunes)
Instructions
Preheat oven to 350°F. Wash and dry pork loin. In mortar and pestle crush garlic with spices and herbs. You can also mince garlic and rub with herbs with your fingers.
Insert a long and thin knife all the way through the middle of the loin to create a pocket (about 1.5 inch wide). Add a small bit of spice mix to prunes and mix. Stuff the prunes inside the pocket. Rub the rest of the spice mix onto the meat.
Place meat in a baking dish and bake for 45-55 min, until the middle of the roast gets to about 160°F.
Take out and cool completely. Slice and eat with bread as a cold cut.
Please do stop by and let me know how it turned out. Love to hear from you in comments below.
Happy cooking and smacznego!
Anna
https://en.wikipedia.org/wiki/PolandPrune-stuffed Pork Loin {Schab ze Śliwką}
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THE PRUNES do you cook ? or blend to a paste—love prunes..
Neither… Whole prunes, out of the package with a tiny bit of spices. They will soften during cooking. Love prunes too 🙂
Amazing!
How much in grams do you put the prunes in?Thanks
About 250g.
I made this…I wasn’t prepared for how good this is. It’s good hot, but cold, it slices beautifully, with mustard on rye bread the most amazing sandwiches. Our grown son proclaimed it “mind blowing”.
I quietly wrapped the leftovers in plastic wrap and consumed them at my leisure when no one was looking. It’s that good.