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Seasoned Loin Of Pork

Ask the butcher to bone out the loin of pork and to leave a long flap to make it easier to season and roll. Pork can be seasoned and frozen for up to a month or refrigerated overnight. It is not suitable to microwave.

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2 red peppers, chopped
4 green shallots, chopped
cup finely chopped dried apricots
2 egg yolks
2 sticks celery, chopped
2 cups stale breadcrumbs
2 kg loin of pork


cup finely chopped prunes
teaspoon grated lemon rind
2 teaspoons lemon juice
1 cups water
1 beef stock cube
15 g butter
1 tablespoon plain flour


Serves: 7


1. Combine peppers, shallots, apricots, egg yolks, celery and breadcrumbs in a large bowl; mix well.

2. Open loin of pork out flat, spread seasoning over centre of pork.

3. Roll pork, tie firmly with string at 5cm intervals.

4. Place pork in baking dish, seam side down, bake in hot oven for about 20 minutes or until fat begins to brown. Reduce heat to moderate, bake further 1 hour or until pork is tender; Remove from baking dish, cover, and keep warm. Serve with prune sauce.

Prune Sauce:- Combine prunes, lemon rind and juice, water and crumbled stock cube in saucepan. Bring to the boil, reduce heat, and simmer covered 5 minutes (or microwave on HIGH for about 3 minutes); push through sieve. Drain fat from baking dish. Add butter to baking dish, stir in flour, cook 1 minute, stirring constantly. Remove from heat, gradually stir in prune mixture, stir constantly over heat until sauce boils and thickens, reduce heat, and simmer uncovered 3 minutes.

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