Fruited Pork Roast, Scandinavian Style
Yield
8 servingsPrep
45 minCook
2 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
pork loin roast
boneless, rolled |
|
| 8 | each |
prunes
dried, pitted |
|
| 12 | ounces |
beer
|
|
| ½ | teaspoon |
ginger
|
|
| 1 | medium |
apples
peeled and chopped |
|
| 1 | teaspoon |
lemon juice
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
|
*
|
| ¼ | cup |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
pork loin roast
boneless, rolled |
|
| 8 | each |
prunes
dried, pitted |
|
| 346.8 | ml/g |
beer
|
|
| 2.5 | ml |
ginger
|
|
| 1 | medium |
apples
peeled and chopped |
|
| 5 | ml |
lemon juice
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
|
*
|
| 59 | ml |
all-purpose flour
|
|
Directions
Remove string from roast.
Using a sharp knife, cut a pocket in the pork by making a deep slit in the loin, going to ½ inch of the 2 ends and 1 inch of the other side.
Meanwhile, combine prunes, beer, and ginger in a saucepan, heat to boiling.
Remove from heat, let stand 5 min.
Mix apple with lemon to prevent darkening.
Drain prunes, reserving liquid; pat dry with paper towels.
Combine prunes and apple.
Pack fruit into pocket in pork.
Tie roast with string at 1 inch intervals.
Place meat on rack in roasting pan.
Roast meat at 350℉ (180℃) F for 2 to 2½ hours, allowing 40 to 45 minutes per pound.
Baste occasionally with liquid drained from prunes.
Transfer meat to platter.
Skim fat from cooking liquid.
Deglaze roasting pan with a little water, add to cooking liquid.
Add salt and enough additional water to measure two cups.
Make a paste of flour and water, combine with cooking liquid and cook, stirring constantly until thickened.
Serve in a sauce boat with sliced roast.
