Pork Roll with Dates and Garlic
A baked roll made from pork tenderloin stuffed with dates, garlic, and mustard. Perfect to prepare ahead and serve chilled as thin slices.
- Time
- 1 h 25 min
- Serving
- 393 kcal
- Ingredients
- ≈ $2.36
- Protein
- 37 g
Ingredients
- 1 Pork loinpack 600 g ≈ $5.98 170 g
- 2 Prunespack 200 g ≈ $3.50 35 g
- 3 Garlic≈ $10.00 per kg 5 g
- 4 Mustard 8 g
- 5 Sunflower oil 5 ml
- 6 Salt 2 g
- 7 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Slice the pork1 tenderloin into a thin, even layer and pound gently to flatten.
Season the meat with salt, pepper, mustard, and minced garlic3.
Arrange a strip of pitted dates down the center and roll tightly into a log.
Secure the roll with kitchen twine or wrap tightly in foil, then brush with oil.
Bake at 350°F (180°C) for 60 minutes, until juices run clear when pierced.
Cool the roll completely, refrigerate for at least 2 hours, then slice thinly.
Tips
- Why it works
- Pound the meat to 5 mm thick, otherwise the roll won't cook evenly and will stay raw inside. Check with a knife: the juices should run clear, not pink.
- Substitutions
- Swap the prunes for dried apricots (35 g). Instead of mustard, use 10 g of honey, but add 1 tsp of vinegar for tang.
- Common mistakes
- If the roll burst while baking, the meat wasn't rolled tightly enough or the foil wasn't sealed well. You'll see tears and leaked juices.
- Storing and reheating
- Keeps for 4 days in the fridge. Slice thinly and serve without reheating. Don't put it in the freezer, the meat gets tough.
- Serve with
- Serve with a crunchy sauerkraut salad and apples cut into thin strips. Works as a cold appetizer for a holiday table.
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