1 kg of pork loin
300 g of prunes
vegetable oil or olive oil
salt and pepper, 1/2 packet of dried savory, 1 teaspoon of Provencal herbs
3/4 cup of broth or water
optional – 1 tablespoon of plum jam
Place the pork loin on the board, make a pocket in it with a knife – cut the middle part through the whole meat, do not cut the loin at the end and leave about 1.5 cm on each side.
Season the inside of the pocket with salt and pepper. Mix the savory with the Provencal herbs. Pour 1 teaspoon of this mixture into the pocket.
Then press the plums into it and press it so that as many of them fit as possible. Leave the rest of the plums to bake.
Fasten the cut of the pork cross with toothpicks. Rub the meat with salt, pepper and the rest of the herbal mixture on top.
Place in an ovenproof dish with cover and pour 2 tablespoons of oil. Cover the meat with the rest of the plums. Cover and set aside for about 1 – 2 days in a cool place (e.g. in the refrigerator or about 4 – 6 degrees C).
After this time, remove the dish with the meat from the cool place and heat it to room temperature. Preheat oven to 180 ° C .
Heat a frying pan with 3 tablespoons of oil or olive oil and fry the meat on each side, briefly, only until the leeks close (approx. 1/2 minute on each side, including the ends).
Put the fried meat back into the pan. Pour hot water or broth on the bottom and jam, if you use them. Pour 1 tablespoon of oil over the meat.
Cover and cook covered for 40 minutes , then remove the cover, turn the meat over and bake for 20 minutes . Do not exceed the baking times given, otherwise the meat will start to dry out.
Take the dish out of the oven, remove the cover, mix the roasting stock with the plums and serve as a gravy .
You can serve it warm immediately or, after it has cooled down, it can be wrapped in paper, stored in the refrigerator and served as a sausage.