Roasted Pork with Prunes


Roasted Pork with Prunes and Potato Pancakes
Schweinebraten gefüllt mit Backpflaumen
The typical sweet and sour flavor typical to Mecklenburg-Vorpommern is showcased in this heavenly dish.
Course Entree
Region Mecklenburg-Vorpommern


  • 1-2/3 lbs roast pork
  • 1/4 cup prunes
  • 2-1/8 cups beef broth
  • 1 big onion
  • 3 cloves
  • 1 tbsp allspice
  • salt
  • pepper
  • dash of sugar
  • resolidified butter
  • 1 tbsp Schweinsbraten Pork Roast Spice Mix optional


  • Place prunes in a bowl, pouring hot water over them. Let sit for about 2 hours.
  • Cut a big pocket into the roast pork. Drain the prunes and push them into the pocket. Sew the pocket with kitchen twine.
  • Heat up the butter in a large roasting tray. Rub the roast pork with salt (or the optional Roast Pork spice mix) and place in the hot butter. Fry all sides.
  • Peel and dice the onion. Add onion, cloves, and allspice to the meat. Glaze with the beef broth. Allow the mixture to simmer for about 60-90 minutes. Take out the meat and keep warm.
  • Strain the left over juices in the roasting tray. Add salt, pepper, and sugar to taste. Place in a pan and form a reduction of this mixture on high heat.
  • Slice the roast pork into slices and serve with red cabbage, potato dumplings or simply salted potatoes.
Recipe adapted from; Picture: Christopher Baker

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