I learned this recipe from my friend Debbie (wait until I post her lasagna recipe, if I persuade her to graciously “donate” it for the blog) a long time ago, when she used to live in the South of Spain and I went to visit as often as I could. I included some variations, like the prune stuffing, but the basics come from that old recipe. It is pretty much comfort food, but Mediterranean diet style, so although it is loaded with a “few “calories, the dried fruit adds great nutritional value. Children love it and it is super healthy for them (and for adults who are not on a diet or have blood sugar issues)… and you will love it too.
Ingredients (serves 6-8)
2 – 2 ½ pounds clean pork loin
1+1 cup dried prunes (pitted)
½ cup raisins
1 cup dried apricots
1 medium onion
2 cups chicken broth
1 pound potatoes
salt and pepper
Extra Virgin Olive Oil (preferably Spanish)
STEP 1.- Pat the meat dry with a paper towel. Insert a thin-bladed knife down the center of the roast lengthwise to create an opening in the middle, all the way through the meat. Twist the knife gently to enlarge the opening a little.
STEP 2.- Stuff the length of the roast with the dried prunes. You can either use the stick of a wooden spoon or your fingers, getting to the center and then stuffing from the other end. You will use more or less 1 cup of prunes. Add the rest later to the sauce.
STEP 3.- Cover the bottom of the pot with a thin layer of olive oil and place it over medium-high heat. Season the pork loin with salt and pepper and place it in the pot when the oil is hot (but not smoking). Cook it until browned on all sides.
STEP 4.- Julienne the onion and add it to the pot when the meat is nicely browned.
STEP 5.- Cook the onion over medium-high heat for a few minutes, until golden brown.
STEP 6.- Add the potatoes, season them with salt, stir for a couple of minutes and add the chicken broth. Scrape the bottom of the pot to incorporate all the flavors to the sauce.
STEP 7.- Lower the heat to medium and let cook uncovered for 10 minutes.
STEP 8 .- Add the dried fruit, turn the heat to low and cover. Let simmer for 20-25 minutes (depending on the size of the pork loin). Check every 10 minutes to make sure the liquid hasn’t been completely absorbed and the potatoes are not disintegrating. Add more broth if needed.
STEP 9.- Place the meat on a cutting board and let the meat rest for 10 minutes before slicing.
– You can also use the dried apricots for the stuffing
– Remember to use seedless raisins
– Use a variety of potatoes that keep firm when cooked (not the type you will used for mashed potatoes)