Prune-Stuffed Pork Loin

  • Yield 8

A perfectly juicy pork loin, stuffed with prunes and finished with your favorite Cajun seasoning.

Prune-Stuffed Pork Loin
Mark Boughton Photography / styling by Teresa Blackburn


1 (2 1/2-pound) pork loin
15 to 20 prunes
2 teaspoons Cajun seasoning
1 tablespoon oil
1/2 cup reduced-sodium chicken broth
Fresh thyme sprigs


  1. Make a slit in the center of the pork loin with a sharp long knife. Push prunes into slit, stuffing them from both ends with end of a spoon or your fingers.
  2. Preheat oven to 375F.
  3. Rub pork with your favorite Cajun seasoning. Heat oil in a heavy, ovenproof skillet. Add pork and cook until browned on all sides. Add chicken broth and fresh thyme.
  4. Place in oven roast 30 to 45 minutes. .



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