Ingredients:
1 kg of pork loin
150 g of dried prunes
1 tsp of marjoram
1 clove of garlic
1/4 cup of oil
1/2 tsp of salt
Prepare the marinade. Mix together oil, marjoram, salt and grated garlic and set aside.
Using a sharp, long and narrow knife make a whole through a center of the meat.
Stuff it with dried prunes and place in a large ziploc bag. Add the marinade and make sure the whole meat is covered. Leave in the fridge for at least two hours but best overnight.
Preheat the oven to 180 degrees Celsius. Wrap the meat in a aluminum foil. Make sure that you will be able to open the foil in the oven to uncover the top of the meat. Place the meat in the baking dish and bake for around 40 minutes and then unwrap the meat to let it brown. Bake for about 20 minutes more. Check if the meat is ready by poking it with a knife, if the juice coming out is clean - meat is ready.
You can watch a video presentation of the recipe here:
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