Roast Stuffed with Prunes and Walnuts with Mustard

The roast stuffed with prunes and walnuts with mustard is a dish that mixes sweetness and spiciness in a fascinating way. Here’s how to prepare it.

Ingredients

• 1 kg of pork loin or other meat suitable for roasting
• 200 g of dried prunes
• 100 g of shelled walnuts
• 2 tablespoons of mustard
• 2 sprigs of fresh rosemary
• Salt and pepper to taste
• Extra virgin olive oil
• 1 onion
• 1 glass of white wine
• Kitchen twine

Preparation

1. Begin by preheating the oven to 180 °C.
2. Soak the dried prunes in hot water for about 20 minutes, then dry them and cut them into pieces.
3. Coarsely chop the walnuts.
4. Make a lengthwise incision in the roast to open it like a book. If necessary, lightly pound it with a meat mallet to make it flatter.
5. Spread mustard on the inside of the roast, then evenly distribute the chopped prunes and walnuts.
6. Roll up the meat on itself and tie it with kitchen twine to maintain its shape during cooking.
7. Rub the roast with salt, pepper, and a drizzle of oil, then place it in a roasting pan.
8. Add the onion cut into wedges and the rosemary sprigs around the meat.
9. Pour the glass of white wine into the pan and bake.
10. Cook the roast for about 1 hour and 30 minutes, basting it occasionally with its cooking juices. If necessary, add a little water to prevent it from drying out too much.
11. Once cooked, let the roast rest for a few minutes before slicing it.
12. Serve the roast possibly accompanied by a sauce made with the cooking juices, strained and reduced over low heat with the addition of a teaspoon of mustard.

To complete the meal, you might pair it with a side of roasted potatoes or baked vegetables and, to enhance the flavors, I could suggest a structured but smooth red wine, such as a Barbera d’Alba or a Merlot.

Curiosity

The use of dried and dehydrated fruit is typical of many northern European cuisines and in roasts, it pairs very well with flavorful meats such as pork. The contrast between the sweetness of the plums and the strong flavor of the mustard makes this dish particularly intriguing.