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Finnish Pork Roast with Prunes and Marjoram

Name: Finnish Pork Roast with Prunes and Marjoram
Prep time: PT30 minutes
Cook time: PT1 hour 30 minutes
Total time: PT2 hours
Yield: 6
Cuisine: Finland
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)

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.

Förberedelsetid30 minutes

Tillagningstid1 hour 30 minutes

Total tid2 hours

Portioner6

SvårighetsgradMedium

Original· Feb 8

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Finnish Pork Roast with Prunes and Marjoram - Finland traditional dish

🧂 Ingredienser

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)

👨‍🍳 Instruktioner

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.
💡 Proffstips: 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.
💡 Proffstips: 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.
💡 Proffstips: 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.
💡 Proffstips: 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.
💡 Proffstips: 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.
💡 Proffstips: 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.

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💡 Proffstips

✓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.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

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.