Plum stuffed roasted pork loin

Ingredients

• 1 3/8 kg Pork loin, boned, skinned
• 14 slice Bacon
• 2 pcs Oranges, peeled, pulped
• 16 pcs Dried plums, pitted
• 120 ml White wine
• 4 clove Garlic, peeled
• 2 tsp Salt
• 1 tsp Black pepper, ground
• 2 tbsp Marjoram, dried

Method

1. Squeeze juice and pulp from oranges. Transfer pulp into a bowl; reserve juice. Mix marjoram leaves and garlic with the pulp.
2. Put the pork loin into a dish and season with salt and freshly ground black pepper, rub with pulp mixture. Cover and refrigerate for 2 hours.
3. Heat oven to 220°C.
4. Using the handle of a wooden spoon, borrow a hole lengthwise through middle of the pork, wide enough to push the filling in. Stuff hole with plums. Wrap pork with bacon so they overlap slightly; secure with toothpicks.
5. Transfer pork loin to a roasting pan with reserved orange juice and wine.
6. Roast, basting occasionally, until cooked through, for about 1 hour.
7. Let rest for 10 minutes, remove toothpicks, and slice.