QiMeal
Schab ze Śliwką Pieczony
Schab ze Śliwką Pieczony · ready in 2 h · 6 servings · 422 kcal per serving · medium · 11 ingredients
A classic Polish holiday pork roast with a neat prune-filled centre, where sweet dried fruit balances the mild, garlicky marjoram-scented loin.
- Prep
- 28 min
- Cook
- 1 h 15 min
- Total
- 2 h
- Serves
- 6
- kcal
- 422
- Difficulty
- medium
Ingredients · 6 servings
- 1.2 kgPork loin, boneless
- 180 gDried prune, pitted
- 3 cloveGarlic, minced
- 2 tbspMarjoram, dried
- 2 ½ tbspMustard
- 4Allspice berry, lightly crushed
- 1Onion, sliced
- 2 tspSalt
- 1 tspBlack pepper, ground
- 150 mlWater
- 2 tbspSunflower oil
Equipment
stovetop, oven, kitchen scale, measuring spoons, thin knife, kitchen twine, skillet, roasting dish, meat thermometer, cutting board, slicing knife, small bowl
Instructions
- Prepare Station
Gather all ingredients, kitchen twine, a thin knife, skillet, roasting dish, thermometer, board, and sharp slicing knife. · 8 min
What to look for: Ingredients are measured and tools are within reach.
- Cut Tunnel
Pierce the pork lengthwise through the centre with a thin knife, widening the tunnel carefully without cutting through the sides. · 5 min
What to look for: A clean centre tunnel runs from one end of the loin to the other.
- Stuff Prunes
Push prunes end-to-end through the tunnel from both ends, packing them firmly so the centre will slice into a dark ribbon. · 6 min
What to look for: Prunes fill the tunnel tightly with no large gaps.
- Season Roast
Rub the pork all over with mustard, garlic, marjoram, salt, and black pepper, pressing the seasoning into the surface. · 5 min
What to look for: The loin is evenly coated with a speckled mustard and marjoram rub.
- Tie Loin
Tie the stuffed loin with kitchen twine at 3 cm intervals to hold a round shape and keep the prune filling centred. · 4 min
What to look for: The roast is compact, evenly rounded, and securely tied.
- Brown Pork
Heat sunflower oil in a skillet, then brown the tied loin on all sides until the surface is golden and lightly crusted. · 10 min
When it is done: Do not cook through here; this step only browns the outside of the pork.
- Roast Gently
Place onion, allspice, water, and pork in a roasting dish; roast at 170°C / 338°F for 60-70 minutes, basting once. · 1 h 5 min
When it is done: Insert the thermometer into the pork, away from the prune tunnel; it should read 70°C / 158°F.
- Rest Roast
Transfer the pork to a board and rest it for 15 minutes so the juices settle before the twine is removed and slicing begins. · 15 min
What to look for: The roast sits calmly and releases only a little juice.
- Slice Serve
Remove the twine, slice the pork across the grain, and serve warm with the visible prune centre and pan juices. · 2 min
What to look for: Each slice shows a neat dark prune centre surrounded by pale roasted pork.
Nutrition (per serving)
| kcal | 422 |
|---|---|
| Protein | 44 g |
| Carbohydrates | 24 g |
| of which sugars | 13 g |
| Fat | 17 g |
| of which saturated | 4 g |
| Fibre | 3 g |
| Sodium | 980 mg |
Nutri-ScoreC
Allergens
Contains: mustard
Ingredient substitutions
Pork loin
- Center-cut pork loin: Use the same weight and choose a piece thick enough to tunnel and stuff.
Dried prune
- Soft pitted dried prune: Soft prunes slide into the tunnel more easily and give the cleanest slice.
Garlic
- Crushed garlic: Crush freshly peeled garlic to keep the rub traditional and aromatic.
Marjoram
- Rubbed dried marjoram: Rub it between your fingers before applying to release the classic Polish aroma.
Mustard
- Smooth mustard: Use a plain mustard without added herbs to keep the flavour traditional.
Allspice berry
- Ground allspice: Use sparingly because ground allspice releases its flavour faster than whole berries.
