Pork loin roast with dried fruits and walnuts

01. December 2011

For 4 persons


  • 800g pork loin cut, trussed
  • 30g dried plums without kernel
  • 30g apple slices dried
  • 30g dried apricots
  • 40g walnutkernels halves
  • 50g cooking fat
  • ½ garlic small, cut in half diagonally
  • 100g vegetables in small cubes (carrots, celery, leeks)
  • 1 rosemary sprig
  • 2 sage leaves
  • 80g red wine
  • 4dl dark veal stock
  • 50g Madeira or Port
  • salt, white pepper from the grinder
  • 20g butter cold, in small cubes

Preparatory work

  • Cut dried fruits in cubes and mix with walnuts
  • Open the pork loin cut lengthwise in the center with a long sharp knife
  • Fill the created opening from both sides with the fruit mix until saturated
  • Tie up the filled pork loin cut (not mandatory)
  • Preheat oven to 160°C


Season meat with salt, pepper from the grinder, fry from all sides in heated oil until brown in a pot on cooker and take out.

Then add vegetables, garlic and roast at medium temperature. Put meat back in, cover and place in preheated oven. Pour over fat from time to time and continue to simmer to a core temperature of 62 °C.

Then take out meat and keep warm in covered gratin dish on grid. Pour off excess fat carefully, remove garlic, add rosemary and sage sprig. Pour on red wine to individual taste, reduce almost completely, fill with dark veal stock, bring to a boil and reduce to half.

Then strain gravy through fine sieve and season with salt, pepper from the grinder.

Add Madeira/Port just before serving and whip with cold butter cubes. Remove thread from pork loin roast and cut to thin slices.


Serve with winter vegetables and sesame noodles. 

Rudolf Lehmann

Pork loin roast with dried fruits and walnuts

* incl. VAT, plus shipping