Roast pork with prune and apple stuffing
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pork loin; boned | |
| ½ | pounds | Prunes |
| 2 | larges | Apples; peeled and sliced |
| Salt and white pepper | ||
| Powdered ginger | ||
| ½ | cup | Butter |
| Stock; or water | ||
| 2 | teaspoons | Cornstarch; dissolved in |
| ;a little cold water | ||
| 2 | tablespoons | Sweet or sour cream |
| 1 | tablespoon | Red currant jelly |
Directions
Cut a pocket down one side of the meat. Parboil prunes 10 min in water to cover. Drain, cut in half and remove pits. Combine prunes and apples; stuff meat pocket with fruit and rub outside with salt, pepper and ginger. tie meat closed with string. Heat butter in a Dutch oven and when bubbling, brown meat on all sides 10 min using string to turn it. Add water or stock to cover bottom of the pan.
Cover, bring to a boil, reduce heat and braise about 1½ hrs until meat is fork tender adding liquid as needed. Baste frequently. Remove meat to a heated platter; skim fat from the pan juices. Thicken with the cornstarch slurry, bring to a boil and simmer 2-3 min until gravy is smooth. stir in cream and jelly.
Variations: -1- For a larger meal tie two loins together and add 45 min to cooking time. -2- Stuff a boned leg or shoulder by laying out boned meat, spreading stuffing, rolling up jelly roll style and tying it. Cooking time 3-4 hrs. -3- Use this technique with other stuffings. From: The German Cookbook by Mimi Sheraton, 1965 Posted by: Jim Weller
Submitted By JIM WELLER On 12-19-95