Plommonspäckad Fläskkarré

Plommonspäckad fläskkarré — prune-stuffed pork loin — is a classic Swedish roast that has graced the julbord (Christmas table) for generations. The pork is larded with sweet dried prunes that melt into a jammy filling during roasting, perfuming the meat with deep fruit and caramel notes. It is one of Sweden's most beloved heirloom Sunday roasts.

Serves: 6

Ingredients

• 1.5 kg (3¼ lb) boneless pork loin, rind off
• 150g (1 cup) pitted prunes, plus 8 extra for the pan
• 1 tsp ground ginger
• 1 tsp ground allspice
• 1 tsp sea salt flakes
• ½ tsp black pepper
• 2 tbsp (30ml) vegetable oil
• 250ml (1 cup) chicken or pork stock
• 125ml (½ cup) apple juice
• 1 tbsp (15ml) apple cider vinegar
• 2 tbsp (30g) butter, chilled and cubed
• Salt to taste

Instructions

1. Using a long thin knife or boning knife, pierce a tunnel through the centre of the pork loin lengthways. Widen it gradually by rotating the knife, creating a channel about 3cm (1 inch) wide.
2. Mix the 150g prunes with the ginger and allspice. Press them firmly into the tunnel from both ends, packing tightly so the whole length is filled.
3. Tie the roast with kitchen twine at 3cm intervals. Rub all over with salt and pepper. Rest at room temperature 30 minutes.
4. Preheat oven to 200°C (400°F). Heat oil in a heavy roasting tin over high heat on the stovetop. Sear the pork on all sides until deep golden brown, 8-10 minutes total.
5. Scatter the 8 extra prunes around the pork. Pour stock and apple juice into the base of the tin. Transfer to the oven and roast 60-70 minutes, basting every 20 minutes, until internal temperature reaches 68°C (155°F).
6. Rest the roast 15 minutes loosely covered. Meanwhile, deglaze the pan with cider vinegar over medium heat, scraping up any caramelised bits. Reduce by half, then whisk in chilled butter to finish the sauce.
7. Slice the pork thickly to reveal the prune spiral. Serve with roasted root vegetables, boiled potatoes, and the pan sauce.

Cook's Notes: Ask your butcher to tunnel the loin if you are not confident doing it yourself. The roasting juices will be rich with prune sweetness — do not discard them. Leftovers make extraordinary open sandwiches the next day.