Fruited pork roast~ scandinavian style
8 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
3 | pounds | Boneless rolled pork loin ro ast |
8 | Pitted dried prunes | |
12 | ounces | Great western beer |
½ | teaspoon | Ginger |
1 | medium | Apple, peeled and chopped |
1 | teaspoon | Lemon juice |
½ | teaspoon | Salt |
Pepper | ||
¼ | cup | Flour |
Directions
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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