Bieszczady-style pork loin

Name: Bieszczady-style pork loin
Yield: 4
Ingredients: 300 g pork loin; 50 g prunes; 10 g butter; 1 teaspoon rosemary; 1 tablespoon wild garlic

Bieszczady-style pork loin is a dish inspired by the simplicity and aromas of mountain cuisine. Tender pork loin, stuffed with prunes and seasoned with rosemary and wild garlic, develops a deep, pronounced flavor. Preparing it in a ham cooker keeps the meat exceptionally juicy and fresh for several days. Perfect as homemade cold cuts for sandwiches or as a main course.

Notes

Recipe for Bieszczady-style pork loin

Preparation:

Slice the meat lengthwise to create a pocket (do not cut all the way through).
Chop the prunes and mix them with soft butter, rosemary, and wild garlic; season with salt and pepper.
Place the filling inside the meat.
Place a plastic bag in the ham cooker, then put the prepared pork loin into it.
Close the ham cooker and install the thermometer. Poach in water at 70-80℃ until the pork loin reaches an internal temperature of 63℃.
Remove the ham cooker from the water and let it cool completely, then refrigerate for several hours (preferably overnight).
Slice thinly and serve as homemade cold cuts, cold or warm.