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  Added: Sep 24, 2007  •  Visited (652)  •  Print version Print this recipe (48)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Swedish Pork & Prunes
What You Need:
  • 1 cup whole pitted prunes
  • 1 cup beef bouillon
  • 3½ pounds pork loin roast
  • 1/3 cup Dijon-style mustard
  • ½ cup light brown sugar
  • 2 tablespoons com oil
  • 1/3 cup bourbon
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon sage
  • 1/8 teaspoon thyme chopped fresh parsley
  • 1½ teaspoons cornstarch
  • 1/3 cup half and half
  • 1 navel orange, sliced (for garnish)

  • How To Cook:
    1. Combine prunes and ½ cup bouillon in a small bowl; set aside.

    2. Brush pork roast with mustard; roll in brown sugar.

    3. Heat oil in a 3-quart flameproof casserole; brown pork on all sides over medium heat. (Be careful not to burn.)

    4. Add remaining bouillon, bourbon, salt, pepper, sage, thyme and 1 tablespoon parsley; cook a few minutes, stirring to loosen brown particles.

    5. Cover tightly and cook in preheated 375°F oven 1¼ hours.

    6. Pour prune-bouillon mixture over pork; cook, uncovered 15 minutes longer, basting occasionally, or until pork reaches an internal temperature of 180°F.

    7. Transfer pork to a heated serving platter; cover and keep warm.

    8. Heat prune sauce in a casserole.

    9. Combine cornstarch and half and half; stir into prune sauce and cook, stirring gently, 2 minutes, or until slightly thickened.

    10. Serve sauce over sliced pork.

    11. Sprinkle with additional chopped parsley; garnish with orange slices.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » Sweden
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Fruits » Plum & Prune
    Main Ingredient » Herbs & Spices » Mustard
    Dish » Main Courses

     





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