👨‍🍳 作り方

1. 1

   Prepare the prunes: If using dried prunes, soak them in warm water for about 30 minutes to an hour, then drain. If using fresh prunes, ensure they are pitted.

   💡 プロのコツ: Soaking dried prunes helps them plump up and become more tender.
2. 2

   Prepare the pork: Make 3-4 long cuts (tunnels) lengthwise into the pork loin using a narrow knife. Be careful not to cut all the way through.

   💡 プロのコツ: These tunnels will be used to stuff the prunes.
3. 3

   Stuff the pork: Using your fingers, stuff the prunes into the cuts made in the pork. Distribute them evenly. Leave a little space at the end of each cut as the prunes will swell during cooking.

4. 4

   Season the pork: Rub the entire surface of the pork roast with salt, pepper, minced garlic, and dried marjoram. Ensure it's well coated.

   💡 プロのコツ: Marjoram is a key herb in this dish, providing a unique aroma and flavor.
5. 5

   Marinate (optional): For enhanced flavor, cover the seasoned roast and refrigerate for several hours or overnight.

   💡 プロのコツ: Marinating allows the flavors to penetrate deeper into the meat.
6. 6

   Preheat oven and prepare for roasting: Preheat your oven to 180°C (350°F). Heat vegetable oil in a pan over medium-high heat and sear the pork roast on all sides until browned. This helps to seal in the juices.

7. 7

   Roast the pork: Place the browned roast in a greased baking tin. Pour about 100 ml of water into the bottom of the tin. Place in the preheated oven.

   💡 プロのコツ: The water will create steam, helping to keep the roast moist.
8. 8

   Basting and cooking: Roast for approximately 1 hour and 30 minutes, or until an internal meat thermometer registers 70°C (158°F). Baste the roast with its own juices once or twice during cooking.

   💡 プロのコツ: Check for doneness by inserting a skewer; the juices should run clear.
9. 9

   Rest and serve: Once cooked, remove the roast from the oven and let it rest for about 10 minutes before slicing. Serve warm with the pan juices and any accompanying side dishes.