Fruited Pork Roast, Scandinavian Style

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.