Prune Stuffed Roast Pork With Pappardelle - cooking recipe

Ingredients

6 sprigs chervil, chopped
2 1/4 lbs pork loin (middle)
10 None prunes, pitted
1 tbsp golden raisins
2 tbsp oil
3 cloves garlic, peeled and crushed
5 None shallots, peeled and halved
1 1/4 cups dry white wine
7 oz pappardelle pasta
None None chervil for garnish
None None kitchen twine

Preparation

Season the pork with salt and pepper then distribute the chervil, prunes and raisins down the middle. Roll the pork up, tie together with kitchen twine and season the outside to taste.
Heat the oil in a Dutch oven and pan fry the pork for about 5 mins turning as necessary. Add the shallots and garlic and cook them for 2-3 mins. Pour in the wine, cover the pan, and simmer over a medium heat for 1 hour.
Cook the pappardelle in boiling salted water according to the package directions. Allow the pork to rest for 5 mins, then remove the kitchen twine and slice it. Serve it with the pappardelle and pan gravy, and garnish with chervil.