Roast Fillet of Pork with Prunes

Name: Roast Fillet of Pork with Prunes (Wieprzowina ze suszonymi śliwkami)
Cuisine: Polish
Ingredients: 1.8 kg/4 lb pork fillet (tenderloin); 2.5 ml/½ tsp dried marjoram; 15 ml/1 tbsp caraway seeds; 4-5 bay leaves; 90 ml/6 tbsp white wine; 30 ml/2 tbsp vegetable oil; salt and ground black pepper, to taste; salt and ground black pepper, to taste; lettuce and Beetroot Salad, to serve; lettuce and Beetroot Salad, to serve

Wieprzowina ze suszonymi śliwkami

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Food and Cooking of Poland

By Ewa Michalik

Published 2008

About

Pork is the national meat of Poland, and this recipe of roasted marinated pork fillet stuffed with prunes is a wonderful example of how its delectable flavour can be fully appreciated. Serve with salads for a light lunch, or with Buckwheat Kasha for a more sustaining meal.

Ingredients

1.8 kg/4 lb pork fillet (tenderloin)
2.5 ml/½

Europe
Poland
Main course
Lunch
Gluten-free
Eastern Europe

Method

Partially cut the fillet lengthways leaving one long side attached. Rub with salt, pepper and marjoram, then sprinkle with caraway seeds. Put into a dish and add the bay leaves, then pour over the wine. Cover and leave to marinate for about 2 hours.