Prune Stuffed Roast Pork With Pappardelle Recipe

Name: Prune Stuffed Roast Pork With Pappardelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 sprigs chervil chopped; 2 1/4 pounds pork loin middle; 10 prunes pitted; 1 tablespoon golden raisins; 2 tablespoons oil; 3 cloves garlic peeled and crushed; 5 shallots peeled and halved; 1 1/4 cups dry white wine; 7 ounces pappardelle pasta; chervil for garnish

Servings: persons

6 sprigs chervil chopped
2 1/4 pounds pork loin middle
10 prunes pitted
1 tablespoon golden raisins
2 tablespoons oil
3 cloves garlic peeled and crushed
5 shallots peeled and halved
1 1/4 cups dry white wine
7 ounces pappardelle pasta
chervil for garnish

1
Season the pork with salt and pepper then distribute the chervil, prunes and raisins down the middle. Roll the pork up, tie together with kitchen twine and season the outside to taste.
2
Heat the oil in a Dutch oven and pan fry the pork for about 5 mins turning as necessary. Add the shallots and garlic and cook them for 2-3 mins. Pour in the wine, cover the pan, and simmer over a medium heat for 1 hour.
3
Cook the pappardelle in boiling salted water according to the package directions. Allow the pork to rest for 5 mins, then remove the kitchen twine and slice it. Serve it with the pappardelle and pan gravy, and garnish with chervil.

871

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 sprigs chervil chopped, 2 1/4 pounds pork loin middle, 10 prunes pitted, 1 tablespoon golden raisins, and more.

Yes, Prune Stuffed Roast Pork With Pappardelle falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Prune Stuffed Roast Pork With Pappardelle

How did you like this recipe?

Frequently Asked Questions