Step 1

Pulse the prunes with salt, balsamic and half of the honey in a blender.

Step 2

"Loosen the pork loin, coat liberally with the prune paste and roll up. Make square-shaped incisions in the skin of the pork loin with a cardboard cutter.

Step 3

Mix the remaining honey with the mustard and smear the inside of the subskin. Then sprinkle with the spice/salt mixture. Wrap the loin roll in the sirloin and tie with twine.

Step 4

Put the rosemary sprigs on the bottom of the mold, place the porchetta on them, brush with vegetable oil and bake at 250 C for 40 minutes.

Step 5

Then reduce the temperature to 140 C and bake for another 1-1.5 hours.

Step 6

Let the porchetta cool down a bit and serve. Bon appetit!