Stuffed Pork Roast with Prunes
- 3 kilos uncut pork chop (or whole rack); take out bone and leave meat part
- 2 tsps mustard
- 2 tbps olive oil
- ¼ tsp rosemary
- ¼ tsp sage
- ⅛ tsp thyme
- 2 cups pitted prunes
- 180 grams young ginger, julienned
- 1-1/2 cups water
- 2-3 tbsps honey
- ½ cup sugar
- Poke a hole in the middle of the pork chop.
- Stuff with prunes. Tie the roast.
- Rub pork with mustard, rosemary, sage, pepper and thyme.
- Rub with salt before roasting. Sear pork roast until the outside is brown.
- Roast in the oven until cooked.
- Serve with port wine and ginger confit.
- Boil ginger at least 4 times or until the ginger smell is very subtle. Throw the water every time.
- Mix sugar, honey and water.
- Add ginger and simmer until liquid becomes syrupy.
- Serve with pork roast or lamb.
Recipe by Recipe Philippines at https://www.recipephilippines.com/stuffed-pork-roast-prunes/
3.2.2885