I am always looking for new healthy dinner ideas, especially something healthy to eat with pierogi. Since pork loin is a very lean meat, I enjoy this roasted marinated pork filet stuffed with prunes. Prunes happen to be super high in phytonutrients called neochlorogenic and chlorogenic acid (types of antioxidants)--which explains why they are getting so much attention in health research. Try to find prunes with no sulfites. Also, this Polish recipe uses pork tenderloin (or pork loin), which is a lean source of protein and loaded with more nutrients than chicken! For instance, pork loin nutrition facts provide us with plenty of essential vitamins, with high levels of thiamin (52%), niacin (37%), vitamin B6 (30%), riboflavin (21%) and 8 percent of your daily value of vitamin B12. Perhaps this explains why pork is the national meat of Poland!
Pork Loin with Prunes Recipe DIRECTIONS
1. Cut the fillet lengthways partially (do not cut in half). Rub with salt, pepper, garlic, marjoram, and caraway seeds. Stuff with prunes. Put in a large Ziploc bag and add bay leaves. Pour wine over top to cover. Zip the bag tightly, making sure the marinade is touching all parts of meat, and marinate in fridge for two hours.
2. Preheat the oven to 350 degrees. Add oil to roasting pan.
3. Take the pork loin out of the marinade and lay it on the oiled roasting pan. Make sure to restuff the prunes in the pork loin, fold the top half over and tie the fillet together with a string so the prunes do not fall out.
4. Roast for 1.5 hours, or until the meat is cooked, basting occasionally with meat juices.
5. Remove the meat from oven and let rest for 15 minutes. Remove string, cut in slices and top with juices or favorite gravy (optional). Serve with side of pierogi.
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