Roast Loin of Pork with Prunes and Sloe Gin
Pork loin is a lean cut so it's best served with a rich sauce and vegetables. We've chosen to use prunes and sloe gin because the flavours work so well with this cut of meat.
- 3 lb loin of pork
- 12 ready-to-eat prunes
- 1/2 pint white grape juice
- 1/2 pint chicken stock
- 2 shallots
- 12 crushed juniper berries
- 3 tablespoons sloe gin
- 1 teaspoon arrowroot powder or cornflour
- Salt and freshly ground black pepper
- Bone the pork, and remove the rind and excess fat from the surface. Using a sharp knife, make a large hole through the centre of the eye of the loin and press the prunes into it.
- Place the pork and prunes in an ovenproof dish just big enough to hold the meat, and pour over the grape juice and stock. Peel and chop toe shallots, and add to the dish with the crushed juniper berries.
- Roast in the oven for 1 1/4 - 1 1/2 hours until tender. Remove the pork from the dish and allow to rest in a warm place for 5 minutes before carving.
- Transfer the cooking juices in the dish to a small pan and add the sloe gin. Then mix the arrowroot or cornflour with 1 tablespoon of cold water until smooth, and add to the pan. Cook over a medium heat, stirring until thickened.
- Add the meat juices to the sauce and strain into a sauceboat.
Oven : Preheat to 190°C (375°F, gas mark 5)
Calories: 410 kcal
Carbohydrates: 22 g
Protein: 53 g
Saturated Fat: 3 g
Cholesterol: 144 mg
Sodium: 171 mg
Potassium: 1105 mg
Fiber: 2 g
Sugar: 15 g
Vitamin A: 161 IU
Vitamin C: 1 mg
Calcium: 29 mg
Iron: 2 mg