“Prunes really go well with pork and this recipe has them inside the pork and in the sauce. The pork takes on a delicious sweet flavor from the prunes. This recipe is from Chef Marcus Samuelsson of Aquavit. Samuelsson pairs this dish with red cabbage and roasted potatoes and serves with lingonberry preserves or fresh cranberry relish. Variations: For a richer sauce use a good quality fresh or frozen veal stock.”
1hr 30mins

Ingredients Nutrition


  2. Preheat the oven to 425°F (220°C).
  3. Cut away the excess fat from the pork roast, leaving a thin layer of fat on top.
  4. Mix marjoram and ginger together in a small bowl.
  5. Poke holes about 1 1/2" deep all over the pork roast, then use something like the handle of a wooden spoon to make holes wider. Stuff 1 or 2 prune quarters, half a garlic clove, and a large pinch of the marjoram/ginger mixture into each hole.
  6. Mix the remaining marjoram/ginger mixture with caraway seeds, salt, and pepper.
  7. Rub roast with olive oil, then rub the seasoning mixture over roast.
  8. Place in roasting pan and roast for 20 minutes.
  9. Reduce heat to 35O°F and continue roasting for 40 minutes to 1 hour longer, until the center of the roast reaches 150°to 155°F on kitchen thermometer.
  10. Transfer roast to cutting board, cover loosely with foil, and let sit while you prepare the sauce.
  12. Set roasting pan over medium-high heat and deglaze pan with wine or other liquid, scraping up the browned bits in the bottom of the pan.
  13. Remove from the heat and set aside.
  14. Heat oil in a small saucepan over medium heat. Add shallots and ginger and sauté for about 2 minutes. Add prunes, stock, vinegar, and deglazing liquid, bring to a simmer, and simmer for 10 minutes, until slightly reduced. Whisk in butter, season with salt and pepper. Remove from heat.
  15. Cut roast into thick slices and arrange them on a servind dish. Spoon some of the sauce over the meat, and pass the remaining sauce at the table.

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