{"id":131,"date":"2008-07-29T08:15:20","date_gmt":"2008-07-29T08:15:20","guid":{"rendered":"http:\/\/www.curdhome.co.uk\/recipes\/?p=131"},"modified":"2008-07-29T08:15:20","modified_gmt":"2008-07-29T08:15:20","slug":"roast-pork-loin-stuffed-with-prunes","status":"publish","type":"post","link":"https:\/\/www.curdhome.co.uk\/recipes\/?p=131","title":{"rendered":"Roast Pork Loin stuffed with Prunes"},"content":{"rendered":"<p class=\"bodytext\"> One to try from the childhood archives of the excellent <cite>monsieur<\/cite> Raymond Blanc courtesy of his mother, Maman Blanc. I might even try this in my good ol&#8217; trusty Weber grill.<\/p>\n<div class=\"recipePlanning\">\n<h2 class=\"recipe\">Planning<\/h2>\n<table class=\"recipeTiming\">\n<tr>\n<td class=\"recipeTimingTitle\">serves:<\/td>\n<td class=\"recipeTimingData\">6<\/td>\n<\/tr>\n<tr>\n<td class=\"recipeTimingTitle\">preparation time:<\/td>\n<td class=\"recipeTimingData\">6 hrs<\/td>\n<\/tr>\n<tr>\n<td class=\"recipeTimingTitle\">cooking time:<\/td>\n<td class=\"recipeTimingData\">2 hrs<\/td>\n<\/tr>\n<\/table>\n<\/div>\n<div class=\"recipeIngredients\">\n<h2 class=\"recipe\">Ingredients<\/h2>\n<ul class=\"ingredients\">\n<li>24 Agen prunes, pitted<\/li>\n<li>6 tbs brandy<\/li>\n<li>1 &#8211; 1\u00bckg boneless pork loin with rind<\/li>\n<li>15g butter<\/li>\n<li>1 tbs oil<\/li>\n<li>1 large beef tomato, pricked all around with a fork<\/li>\n<li>200ml beef stock<\/li>\n<\/ul>\n<\/div>\n<div class=\"recipeMethod\">\n<h2 class=\"recipe\">Method<\/h2>\n<p class=\"bodytext\"> Soak the prunes in the brandy for 6 hours.<\/p>\n<p class=\"bodytext\"> Preheat the oven to 180\u00b0C\/gas 4. Open up the loin of pork, flatten it and trim off the rind to leave 3mm of fat. Lay the pork fat-side down, season it and place 8-10 soaked prunes along the centre. Roll the loin up and secure it with string\/skewers.<\/p>\n<p class=\"bodytext\"> In a suitable roasting tray, heat the butter and oil on medium heat until the butter foams. Lightly brown the pork loin. Add the tomato, cover all loosely with foil and cook in the oven for 1\u00bd hours. Remove the tray from the oven, wrap the pork in foil and place it on a plate to rest for 30 minutes.<\/p>\n<p class=\"bodytext\"> Remove all but 2 tbs oil from the tray. Put the tray on high heat and deglaze it with the stock bringing it to the boil. Add the remaining prunes and heat through. Adjust the seasoning.<\/p>\n<p class=\"bodytext\"> Carve the pork remembering to add any juices released by it to the sauce.<\/p>\n<\/div>\n<p class=\"bodytext\"> <a href=\"pdf\/RoastPorkLoinStuffedWithPrunes.pdf\" type=\"application\/pdf\" target=\"_blank\"><br \/>\nGet a pdf version of this recipe<br \/>\n<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>One to try from the childhood archives of the excellent monsieur Raymond Blanc courtesy of his mother, Maman Blanc. I might even try this in my good ol&#8217; trusty Weber grill. Planning serves: 6 preparation time: 6 hrs cooking time:<span class=\"ellipsis\">&hellip;<\/span><\/p>\n<div class=\"read-more\"><a href=\"https:\/\/www.curdhome.co.uk\/recipes\/?p=131\">Read more &#8250;<\/a><\/div>\n<p><!-- end of .read-more --><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":""},"categories":[8],"tags":[19],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1bxnG-27","_links":{"self":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/131"}],"collection":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=131"}],"version-history":[{"count":0,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/131\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=131"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=131"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=131"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}