The Pork Loin Wrapped in Bacon and Prunes is a delightful recipe that harmoniously combines sweet and savory flavors.
The prunes add a natural sweetness that pleasantly contrasts with the salty and rich flavor of the bacon and pork, helping to keep the meat moist during cooking, preventing it from drying out.
The sweetness of the prunes caramelizes slightly during cooking, creating a complexity of flavors that enriches the dish.
The combination of pork and fruit is a traditional pairing in many cuisines, which has proven to be delicious and appreciated.
The pork loin is a high-quality and versatile cut, perfect for creating succulent and satisfying dishes.
With its tender and flavorful meat, it is suitable for numerous preparations, from oven roasting to pan-cooking.
In this recipe, we will explore how to highlight this delicious ingredient, the prune, by pairing it with aromatic herbs and spices that enhance its flavor, making every bite an unforgettable culinary experience.
Following these tips, you will bring to the table a dish worthy of a chef, ideal for a special dinner or a family meal.
Want to make the pork even more tender? Once cooking is complete, wrap the meat in aluminum foil and let it rest for 5 minutes before slicing.
- Difficulty: Medium
- Cost: Budget-Friendly
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2.2 lbs pork loin
- 12.3 oz prunes (fresh or 7 oz pitted dried prunes)
- 7 oz bacon (sliced)
- 2 cloves garlic
- 1 sprig rosemary
- 6.8 fl oz white wine
- 2 tbsps extra virgin olive oil
- 1 pinch salt
- to taste black pepper (ground)
Preparation of Pork Loin Wrapped in Bacon and Prunes
To prepare the Pork Loin Wrapped in Bacon and Prunes we used fresh prunes, but if it’s not the season, you can easily use dried prunes, I’ll explain everything in the description.
First, with a sharp, long smooth blade knife, make a cut in the center of the meat where you will insert the prunes.
Salt and pepper the meat inside and out, massaging it well.
If you are using dried prunes, cut them in half and soak them in warm water for 20 minutes.
If you are using fresh prunes, cut them into halves or quarters and pit them.
Then drain and dry them, gently inserting them into the cut in the loin.
The same procedure applies if you are using fresh prunes, insert them all the way in with the help of kitchen tongs.
Meanwhile, preheat the oven in static mode to 356°F.
Wrap the pork loin with bacon slices, add a few sprigs of rosemary on top, and tie it with kitchen string.
In a baking tray, drizzle a little extra virgin olive oil, add the crushed garlic cloves without peeling them, and the rosemary sprigs.
Place the meat in the tray, drizzling with the white wine, and if you have any leftover prunes, place them in the tray.
Cook the Pork Loin Wrapped in Bacon and Prunes on the center rack of the oven for 1 and a half hours, basting occasionally with the cooking juices.
If you see that the bacon tends to burn, cover the meat with a sheet of parchment paper.
Once cooked, let it rest covered for 10 minutes before slicing and serving, drizzled with the cooking juices.
You can accompany it with roasted potatoes or mashed potatoes.
Variations and Tips
If you want to cook the potatoes with the meat, cut them into not-so-small pieces and, after 50 minutes of cooking the meat, add them to the tray.
Other Recipes
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How to Store Pork Loin Wrapped in Bacon and Prunes
You can store it in the refrigerator well-closed in an airtight container for 2 days.
If you prefer, you can also freeze it already sliced and then thaw it in the refrigerator.
FAQ (Frequently Asked Questions)
What to pair with pork loin?
Pork loin pairs perfectly with reductions, sauces, or fillings made from fresh or dried fruits like pears, oranges, nuts, or pine nuts.
How to accompany pork?
Certainly with potatoes, either baked in wedges, a good mashed potato, or seasonal vegetables sautéed in a pan.
How to make pork more tender?
To make it more tender and retain its juices, wrap the meat in aluminum foil and let it rest for 5 minutes before slicing.
Pork loin stuffed with dried prunes
You can use fresh prunes if they are in season, or those dried prunes appropriately soaked in warm water.
