Pork roast with Mozzarella and Prunes

An elegant, dinner party dish


  • 15 kg Boneless pork roast without skin (ask your butcher for loin of pork or leg or shoulder)
  • Salt and pepper to taste
  • 10 ml Prepared mild mustard
  • 4 Thin slices of smoked ham
  • 10 Prunes, stones removed and stuffed with whole almonds
  • 8 Mozzarella cheese, folded into quarters
  • A little olive oil to rub the roast


Pre-heat oven to 180°C

Open up the roast to form a flat piece of meat and cut it on the inside to even out if necessary. Season the inside of the pork with salt and pepper (Your butcher can debone and flatten the pork for you)

Spread mustard inside the roast and arrange slices of ham on top of the mustard

Arrange the folded mozzarella slices down the centre of the piece of pork

Arrange a row of prunes next to the cheese

Roll the piece of pork up so that the prunes are in the centre, or alternatively fold over to form a “pocket” where the prunes are inside

Secure with string to keep a neat shape and to hold the stuffing inside

Rub outside of roast with olive oil and season

Place on open rack of oven roasting pan and roast approx. 1 hour and 50 minutes

Remove string and leave in a warm place for 5 – 10 minutes to “rest” and allow the juices to settle

Carve in thin slices and serve with gravy and steamed vegetables

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