Pork Loin with Prunes

Pork Loin with Prunes

Pork loin with prunes baked in an oven bag – a recipe for juicy meat with the addition of dried plums. A delicious dish that can be served cold or hot with horseradish or mustard sauce.


  • Boneless pork loin: 1.5 kilograms
  • California dried plums: 200 grams
  • Thyme: 1 tablespoon
  • Universal seasoning: 1 tablespoon
  • Dried garlic: 1 teaspoon
  • Ground hot paprika: 1 teaspoon
  • Kucharek soup and dish seasoning: 1 teaspoon
  • Butter: 2 tablespoons


  1. Rinse the fresh piece of pork loin, pat it dry with paper towels, and using a sharp, long, thin knife, make a “tunnel” for inserting the prunes: insert the knife into the middle of the meat and twist it like a spiral halfway through the meat, then do the same from the other side.
  2. Stuff the pork loin tightly with pitted prunes, mix the remaining spices, and rub the loin well.
  3. Place the meat in an oven bag, place portions of butter on top, tie the bag on both sides, and refrigerate overnight.
  4. Place the bag in a baking tray and bake in a preheated oven, top/bottom heat at 200 degrees Celsius for about 60 minutes, then slightly cut the bag and leave it in convection mode at 160 degrees Celsius for 15 minutes, leave it in the oven to cool down.
  5. Once cooled in the bag, refrigerate overnight for best results – the pork loin will have delicious jelly, it will be juicy, not dry, and aromatic.

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