Bacon-wrapped stuffed pork loin roast with Brussels sprouts

Step 1/4

• 66⅔ g prunes
• ⅓ tsp ground ginger
• ⅛ tsp ground cloves
• ⅛ tsp ground cinnamon
• 266⅔ g pork loin

• oven
• cutting board
• knife
• food processor

Preheat the oven to 160°C/325°C. Mince the prunes and mix with ground ginger, ground cloves, and ground cinnamon in a food processor. Cut three pockets lengthwise into the pork roast, making sure not to cut all the way through, and fill each pocket with the prune filling.

Step 2/4

• 4 slices smoked bacon
• ⅔ sprigs rosemary

• kitchen twine

Layer the bacon slices on a work surface. Add rosemary leaves in the middle and add the pork loin, cut side-down. Wrap the bacon around the pork and press together. Tie with kitchen twine.

Step 3/4

• 33⅓ ml red wine
• 33⅓ ml water
• vegetable oil (for frying)

• large ovenproof pot with lid
• tongs

Heat some vegetable oil in an ovenproof pot and sear the meat on all sides until golden. Deglaze with red wine then add the water. Cover and roast at 160°C/325°C for approx. 45 min. Let the roast rest for approx. 10 min. before slicing and keep pan juices for serving.

Step 4/4

• 166⅔ g Brussels sprouts
• 3⅓ g unsalted butter
• 33⅓ ml orange juice
• salt
• pepper

• frying pan
• rubber spatula

In the meantime, separate the leaves of the Brussels sprouts. Sauté them in a frying pan with the butter and season with salt and pepper. Deglaze with orange juice. Slice pork and serve with pan drippings and sautéed Brussels sprouts. Enjoy!

Enjoy your meal!