Culinary Tools:
- Bamboo Cutting Board
- Chef’s Knife
- Fillet Knife
- 6-quart Dutch Oven
- 2-quart Saucepan
Ingredients:
- 4 pounds pork loin
Stuffing Ingredients:
- ½ cup ham diced
- ½ cup prune chopped
- ½ cup almonds chopped
- ½ cup bacon chopped
Prune Sauce Ingredients:
- 1 cup beef stock
- ¼ cup balsamic vinegar
- 2 tablespoons cranberry jelly
- 1 cup white wine
- ¼ cup prune chopped
Procedure:
- With the Chef’s Knife cut the ingredients.
- Using the Fillet Knife, clean the meat by removing the excess of fat.
- With the same knife, make 3 long cuts lengthwise through the pork loin, be sure not to cut all the way through the pork loin; then stuff each cut with stuffing ingredients.
- Preheat the 6-quart Dutch Oven at medium-high for 3 minutes, add pork loin and cook 3 minutes on each side with the cover and valve closed. Reduce temperature to low and cook for 25 more minutes.
- In the 2-quart Saucepan, add chicken stock, white wine, vinegar and prunes for sauce; cook at medium-high temperature for 12 minutes. Let it rest for 2 minutes and add cranberry jelly; mix well.
- Pour prune sauce over pork loin and serve.