Pork Roll with Dates and Garlic

1. 1 Pork loinpack 600 g ≈ $5.99 170 g
2. 2 Prunespack 200 g ≈ $3.50 35 g
3. 3 Garlic≈ $10.00 per kg 5 g
4. 4 Mustard 8 g
5. 5 Sunflower oil 5 ml
6. 6 Salt 2 g
7. 7 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice the pork¹ tenderloin into a thin, even layer and pound gently to flatten.

2. Season the meat with salt, pepper, mustard, and minced garlic³.

3. Arrange a strip of pitted dates down the center and roll tightly into a log.

4. Secure the roll with kitchen twine or wrap tightly in foil, then brush with oil.

5. Bake at 350°F (180°C) for 60 minutes, until juices run clear when pierced.

6. Cool the roll completely, refrigerate for at least 2 hours, then slice thinly.