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Pork with prunes in marinade in the oven in foil

Foil-Baked Pork with Prunes

A classic roast that's downright delicious! Oven-roasted meat is a go-to centerpiece for holiday tables and any special dinner. It's a foolproof choice for a gathering and always looks impressive and festive on the table.

Julia M.

Recipe author

Pork with prunes in marinade in the oven in foil

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Composition / ingredients

Servings:

Pork

1.5

Prunes

200

Mustard

Mayonnaise

Soy sauce

Salt

Dry seasoning

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 14 g

Fats 49 % 21 g

Carbohydrates 19 % 8 g

266 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make foil-baked pork with prunes? Use a single boneless piece of pork for roasting. Rinse the meat well and pat it dry with a paper towel.
Step 2:

Using a sharp knife, make crosswise cuts all along the piece without slicing all the way through. This way the finished roast is easy to separate into serving portions. Cut like this, the raw meat looks like a book — thick slices joined at a common base.
Step 3:

Now make the marinade. In a separate bowl, combine the mayonnaise, mustard, and soy sauce. Season with a little salt and spices to taste. Mix everything well until smooth.
Step 4:

Prepare a baking dish. Line it with foil and brush the bottom with vegetable oil. Set the pork in the dish and coat it thoroughly with the marinade, working it into all the cuts.
Step 5:

Cover the prunes with boiling water for a couple of minutes, then rinse them. Tuck a few prunes into each cut in the meat. If you have time, you can let the meat marinate this way for a few hours — but you can also put it straight into the oven. Cover the dish with a sheet of foil and bake in an oven preheated to 400°F (200°C) for 1 hour. After an hour, remove the top layer of foil and leave it in the oven for another 30 minutes or so. During this time the top of the roast will dry out and brown a little.
Step 6:

Take the finished roast out of the oven and transfer it to a plate. Enjoy!

For this dish, oblong, not-too-thick cuts of pork work best — such as the neck, loin roast, or loin. You can also use any other meat in place of pork; just keep in mind that the cooking time, flavor, and calorie count will change. Beef, for example, takes longer than pork, while chicken breast or turkey cook faster. You can also arrange sliced potatoes around the meat as it roasts — that way you get the main and a side dish at once, and you can plate the potatoes right alongside the meat when serving. Definitely give this dish a try. You and your family are sure to love it. The recipe is simple, and the process should go off without a hitch. Cook with pleasure — recommended!
Keep in mind that every oven is different. Your temperature and cooking time may vary from what's listed in the recipe. To make any roast come out well, get familiar with how your own oven behaves.
Homemade mayonnaise is worth making yourself — it tastes better and is better for you. Look for good homemade mayo recipes. You can also swap in sour cream or plain yogurt for the dressing, either on their own or blended with mayo in any ratio you like — that will cut down on the calories.
How do you cook properly in foil? For the answer, along with handy tips and tricks for all sorts of dishes, see the article on using aluminum foil in the kitchen.