This savory pork dish has always been one of Mrs. Kostyra's favorites to prepare and -- since her childhood in Nutley, New Jersey -- one of Martha's favorites to eat. Surprisingly easy to make, the recipe features a rich reduction sauce flavored with marjoram, onions, and prunes.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make incisions in the pork every 2 to 3 inches, and insert garlic slices. In a small bowl, combine salt, pepper, sugar, and marjoram, and coat the pork evenly with the mixture. Cover with plastic wrap, and let stand at room temperature for 1 hour.

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  • Preheat oven to 375 degrees. Sprinkle flour over the pork to lightly coat. Shake to remove any excess flour. In a large skillet, heat oil over medium-high heat. Add pork, and brown on all sides. Transfer pork to a large roasting pan. Grate onions over the pork. Add 1 1/2 cups water to roasting pan, and roast, covered, for 1 hour, basting occasionally.

  • In a medium bowl, soak prunes in enough cold water to cover, for 15 minutes. Drain, and add to roasting pan. If necessary, add a little water to roasting pan to prevent pork loin from sticking. Cover, reduce heat to 325 degrees, and roast until temperature of pork loin reaches 140 degrees on an instant-read thermometer, 15 to 30 minutes.

  • Remove pork loin from roasting pan, and let rest for 10 minutes. Place roasting pan on stove, heat over medium-high heat, and cook pan juices until reduced and thickened enough to coat the back of a wooden spoon.

  • Slice pork, arrange on a serving platter, and serve with sauce.

Reviews (4)

7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/19/2019
I made this following the directions as it. It was fantastic, the flavors of the prunes, onions, and rub were awesome together and perfect for pork. I will be making this again. It reheats well in the microwave in a covered dish.
Rating: Unrated
11/11/2013
Love this recipe - it gives the pork a wonderful flavor. I never have time to let it rest an hour and I make it without the prunes. STILL good! One day, I'll have to make it as directed and I'll bet it will taste even better :)
Rating: Unrated
04/20/2010
I have always thought a pork loin was difficult to make, but I am defintely going to give this a try! Thank You Mrs. Kostyra!
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Rating: Unrated
10/04/2008
I've made this recipe several times, and it is absolutely delicious. It's comfort food to me. My grandmother made recipes like Martha's mother did. Thanks so much! The red cabbage is a must with this wonderful pork recipe.