Port-Marinated Pork with Prunes and Anchovies

Name: Port-Marinated Pork with Prunes and Anchovies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 12 fillets anchovy fillets; 1 kilograms boneless pork loin roast; 1 Tbsp all-purpose flour; 6 garlic cloves, smashed; 59 milliliters fresh lemon juice; 2 Tbsps finely grated lemon zest; 1 Tbsp olive oil; 237 milliliters ruby port; 142 grams 12 pitted prunes; 6 servings Salt and freshly ground pepper

Port-Marinated Pork with Prunes and Anchovies might be just the main course you are searching for. This recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 45g of protein, 11g of fat, and a total of 413 calories. This recipe serves 6. Head to the store and pick up anchovy, prunes, lemon juice, and a few other things to make it today. To use up the prunes you could follow this main course with the Baked apples with prunes, cinnamon & ginger as a dessert. It is a good option if you're following a dairy free diet.

Instructions

In a small saucepan, cover the prunes with the port and bring to a simmer.

Ingredients you will need

Prunes

Port

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Sauce Pan

Remove the pan from the heat and let stand until the prunes soften, about 25 minutes.

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Prunes

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Frying Pan

Pour the prunes and port into a large, shallow dish.

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Prunes

Port

Add the garlic, lemon juice and zest and a large pinch each of salt and pepper.

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Salt And Pepper

Lemon Juice

Garlic

Add the pork roast and turn to coat.

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Pork Roast

Let marinate at room temperature for 4 hours, turning the meat often.

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Meat

Preheat the oven to 40

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Oven

Remove the prunes from the marinade. Strain the marinade into a small saucepan and reserve.

Ingredients you will need

Marinade

Prunes

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Sauce Pan

Roll up the anchovy fillets and stuff each one into a prune. Make a deep lengthwise slit in the pork loin, leaving about 1 inch of meat attached. Open the roast like a book and season with salt and pepper. Arrange the stuffed prunes in a row along the slit; close the roast and tie it at 2-inch intervals with kitchen string. Season the roast all over with salt and pepper.

Ingredients you will need

Anchovy Fillets

Salt And Pepper

Pork Loin

Prunes

Meat

Roll

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Kitchen Twine

In a large skillet, heat the olive oil until shimmering.

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Olive Oil

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Frying Pan

Add the roast, fat side down, and brown it over moderate heat on 4 sides, about 1 minute per side. Set the roast in a roasting pan, fat side up. Roast for about 55 minutes; if the pan juices begin to look very dark, add 2 tablespoons of water to the pan. The roast is done when an instant-read thermometer inserted in the center of the meat registers 14

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Water

Meat

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Roasting Pan

Kitchen Thermometer

Transfer the roast to a carving board, cover loosely with foil and let rest for 10 minutes.

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Aluminum Foil

Scrape out any blackened bits in the roasting pan. Set the pan over moderately low heat and stir in the flour to make a smooth paste. Slowly whisk in the reserved marinade and simmer, whisking, until the sauce is smooth and thickened, about 3 minutes.

Ingredients you will need

Marinade

All Purpose Flour