Roast pork with plums

Ingredients for 6 servings:

• 1 kg boneless pork
• 300 g prunes
• 100 ml red wine
• 2 tbsp butter
• 1 garlic clove(s)
• 1 tsp marjoram
• 2 cloves
• Salt

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

traditional Polish cuisine

Rinse the pork and rub it with salt, marjoram, and crushed garlic. Refrigerate for 2 hours. If necessary, blanch and pit the prunes. Using a sharp knife, score the meat in several places and fill the openings with pitted prunes. Heat the butter in a pan and sear the meat until light brown on all sides. Place the seared pork in a frying pan, add the drippings and 3-4 tablespoons of water, and place in an oven preheated to medium heat (approx. 160-175°C) for 1.5 hours. Baste the meat with the sauce several times during roasting. When the meat is almost cooked, add the remaining prunes and pour in the wine. Slice the roasted pork, arrange on a platter, and garnish with prunes. Serve hot or cold.