Finnish Pork Roast with Prunes and Marjoram
A succulent pork roast infused with the sweet, slightly tart flavor of prunes and the aromatic, earthy notes of marjoram. This dish is a comforting and flavorful centerpiece, often prepared for special occasions.
🧂 Ingredients
- 1.5 kg Pork loin roast(about 3.3 lbs, preferably with a fat cap)
- 200 g Pitted prunes(about 1.5 cups)
- 4 cloves Garlic(minced)
- 2 tbsp Dried marjoram
- 1.5 tsp Salt
- 1 tsp Black pepper(freshly ground)
- 2 tbsp Vegetable oil
- 100 ml Water(for the roasting pan)
👨🍳 Instructions
- 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.
💡 Tip: Soaking dried prunes helps them plump up and become more tender. - 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.
💡 Tip: These tunnels will be used to stuff the prunes. - 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
Season the pork: Rub the entire surface of the pork roast with salt, pepper, minced garlic, and dried marjoram. Ensure it's well coated.
💡 Tip: Marjoram is a key herb in this dish, providing a unique aroma and flavor. - 5
Marinate (optional): For enhanced flavor, cover the seasoned roast and refrigerate for several hours or overnight.
💡 Tip: Marinating allows the flavors to penetrate deeper into the meat. - 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
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.
💡 Tip: The water will create steam, helping to keep the roast moist. - 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.
💡 Tip: Check for doneness by inserting a skewer; the juices should run clear. - 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.
💡 Pro Tips
- ✓Using a pork loin with a fat cap is recommended for a moister roast, as lean cuts can dry out.
- ✓Don't overcook the pork; a meat thermometer is your best friend for ensuring perfect doneness.
- ✓Marjoram is essential for the authentic flavor profile of this dish.
- ✓Leftovers can be delicious served cold in sandwiches.
🔄 Variations
- Add a few sprigs of fresh marjoram into the prune stuffing.
- Incorporate a splash of brandy or red wine into the roasting pan for added depth of flavor.
- Serve with a side of mashed potatoes, roasted root vegetables, or a fresh green salad.