Pork Loin With Dried Prunes And Pancetta

Serving 4 people

55 min


  • extra virgin olive oil Extra virgin olive oil
  • pancetta 10 slices of pancetta
  • pork loin 700 g (1 ½ lb) of boned pork loin
  • potatoes 4 medium yellow potatoes
  • prunes 6 dried prunes
  • runny honey 1 tablespoon of runny honey (I used linden honey)
  • sea salt Sea salt
  • thyme sprigs A few fresh thyme sprigs
  • butcher's twine Butcher's twine
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How to make it

  1. Arrange the pork on a cutting board and make a longitudinal incision from side to side with a sharp knife: all you have to do is to create a pocket you can stuff with prunes.Tuck prunes and a chopped slice of pancetta into the pocket.Cover the pork loin with slices of bacon, lining them lengthwise all around your piece of meat.
  2. Add a few sprigs of fresh thyme and tie the pork with a butchers twine.
  3. Pour a few tablespoons of olive oil on a baking dish and arrange the pork in the centre. Scatter the peeled and chopped potatoes all around the pork loin.
  4. Drizzle the potatoes with olive oil and season with sea salt and thyme.Season the pork with one tablespoon of olive oil, then drizzle with a tablespoon of runny honey.Preheat oven to 220C (gas mark 7, 425F) and roast the for about 30 minutes, basting occasionally with juices from the pan. After half an hour lower the oven temperature to 180C (gas mark 4, 350F) and roast the pork for 10
  5. 15 more minutes.
  6. Remove the pork from the oven and wrap it for about half an hour in aluminum foil before serving. This little trick will complete the cooking, leaving the meat soft and juicy.