Stuffed Pork Loin with Plums and Bacon

Ingredients

• 1200 g pork loin
• 150 g pitted plums
• 100 g bacon lardons
• 1 whole onion
• 2 cloves garlic cloves
• 3 teaspoon thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 30 g butter
• 200 ml red wine
• 250 ml beef broth

Method

1. 1

   Preheat the oven to 180°C. Rinse the plums and halve them. Fry the bacon lardons in a pan until crispy, then add the finely chopped onion and garlic and sauté for 2 minutes.

2. 2

   Add the plums, thyme, salt, and pepper to the bacon mixture. Let cool for 3 minutes until the filling is lukewarm.

3. 3

   Carefully cut a pocket into the pork loin from the top, cutting about 2/3 of the way through. Gently fill this pocket with the plum and bacon mixture. Tie the meat with kitchen twine if needed to seal.

4. 4

   Melt the butter in a braising pan over high heat. Place the stuffed loin in the pan and sear all sides until golden brown, about 2-3 minutes.

5. 5

   Pour the red wine and beef broth around the meat. Bring to a boil and transfer the pan to the preheated oven.

6. 6

   Roast for 35-40 minutes until the meat is cooked through (internal temperature 63°C). Baste the meat halfway through with the pan juices.

7. 7

   Remove the loin from the oven and let it rest for 5 minutes under aluminum foil. Serve with the sauce and enjoy this festive dish!