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  Added: Aug 19, 2011  •  Visited (266)  •  Print version Print this recipe (13)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Roast Pork With Apples And Prunes
(Stegt Svinekam Med Ebler Og Svesker)
What You Need:
  • 5 - 6 pound loin of pork
  • 1 quart peeled and cored apples cut into ¼-inch slices
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • ¼ teaspoon pepper
  • 1 cup water
  • 1 cup prunes, stoned

  • How To Cook:
    1. Partially separate the meat from the ribs of the pork loin, using a sharp knife.

    2. Mix the salt, sugar and pepper and sprinkle some on all cut surfaces of the pork, then stuff it with the apple slices and prunes; tie securely and sprinkle the outside with the remaining seasonings.

    3. Stand the joint on the rib ends in a shallow baking tin and roast for 1 hour in a moderate oven (350°F), then pour on the water and roast for 1½ hours longer or till the meat is very tender, basting it often.

    4. Put it on a large hot dish and keep warm.

    5. Make brown gravy with the juices in the tin, after pouring off some of the fat; include 1 cup single cream and 1 tablespoon red-currant jelly.

        The Danes serve this meat with boiled or mashed potatoes, red cabbage, red-currant jelly and pickles.
    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Europe » Denmark
    Dish » Main Courses
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Fruits » Apple
    Main Ingredient » Fruits » Plum & Prune


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