Wineshark Cooking Class - 5. Roast Pork Loin Stuffed with Prunes

Ingredients:

• Pork chop - 4 lb
• Prunes - 8 pcs
• Carrot shredded - 3 oz
• Celery shredded - 3 oz
• Onion shredded - 3 oz
• Bay leaf - 4 pcs
• Black pepper finely - 1 tsp
• Thyme - 1 tsp
• Tarragon - 1 tsp
• Salt - 2 tsp
• Cooking oil - 2 oz

Procedures:

Use a metal rod to poke through the pork chop, or to cut in the middle, and stuff the prunes inside.

Mix well the vegetables with oil and seasonings. Squeeze to get the juices.

Marinate the pork chop, preferably overnight.

Put the pork chop in oven. When it is done, remove the vegetables and use them to prepare the sauce by adding water.