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I generally stuff pork loin with spicy Hungarian sausage. Then a friend told me about the dried fruit filled pork roast she makes. We just had a couple of slices for dinner and well… it was delicious. This was the first time I seasoned pork with marjoram too. I was impressed with the flavour it gave to the roast. I have always been concerned about not letting pork loin get dry. I brined it first and the combination of brining and searing cut the roasting time considerably and in the end the meat was juicy and tender. Next time I will make a larger roast; this would be delicious on a cold plate or stuck between two slices of good bread. Check out Sissi’s original recipe titled Pork Roast Stuffed with Dried Apricots at With a Glass. 

To make the brine:

1/4 cup salt
1/4 cup sugar
1 garlic cloves
3 black pepper corns
2 cups water

• Place 1/2 cup water in a saucepan.
• Add the salt, sugar, garlic and the peppercorns.
• Bring to the boil and simmer for 4 minutes.
• Remove from heat and add 1-1/2 cups of cold water.
• Let the brine cool.


1 kg boneless pork loin
20 dried apricots [cut in two]
8 prunes [keep these whole]
4 garlic cloves, minced
2 Tbsp marjoram
black pepper to taste
light sprinkling of dried chilli flakes
3 Tbsp olive oil

• Place the pork in the brine, turning it around once and cover.
• Let pork sit in the brine overnight.
• Next day take the meat out of the brine and discard brine.
• Pat the pork dry with paper towels.
• With a sharp knife, cut a hole into the center of the meat and poke it all the way through to the other side.
• Twist the knife to create a small hole.
• Stuff the hole with pitted prunes and dried apricots and push with the end of a wooden spoon all the way to the center.
• Repeat procedure from the other side.
• Cut small holes into the pork all over and stuff with fresh garlic slivers.
• Rub with marjoram, black pepper and dried chilli flakes.
• Place 2 Tbsp olive oil in a non-stick fry pan.
• Heat the oil and place the roast in the pan.
• Cook each side for 1 minute until it browns slightly, searing in the juices.
• Place in a baking pan and drizzle with remaining olive oil.
• Cover and roast at 375F for 1 hour.
• Remove from oven and cover with foil.
• Let the roast rest for 10 minutes before slicing.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!