Fruited pork roast~ scandinavian style

Yield: 8 Servings

Measure Ingredient
3 pounds Boneless rolled pork loin ro ast
8 \N Pitted dried prunes
12 ounces Great western beer
½ teaspoon Ginger
1 medium Apple, peeled and chopped
1 teaspoon Lemon juice
½ teaspoon Salt
\N \N Pepper
¼ cup Flour

Fat grams per serving: Approx. Cook Time: 3 hr 1.

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. 2. Meanwhile, combine prunes, beer, and ginger in a saucepan, heat to boiling. Remove from heat, let stand 5 min. 3. Mix apple with lemon to prevent darkening. Drain prunes, reserving liquid; pat dry with paper towels. Combine prunes and apple. 4. Pack fruit into pocket in pork. Tie roast with string at 1 - inch intervals. 5. Place meat on rack in roasting pan. 6.

Roast meat at 350 degrees F for 2 - 2½ hours, allowing 40 to 45 minutes per pound. Baste occasionally with liquid drained from prunes. 7. 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.

Makes 8 servings.

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