Stuffed Pork Loin

Stuffed Porkloin


Culinary Tools:

  • Bamboo Cutting Board
  • Chef’s Knife
  • Fillet Knife
  • 6-quart Dutch Oven
  • 2-quart Saucepan


  • 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


  1. With the Chef’s Knife cut the ingredients.
  2. Using the Fillet Knife, clean the meat by removing the excess of fat.
  3. 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.
  4. 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.
  5. 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.
  6. Pour prune sauce over pork loin and serve.