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Roast Pork With Apples And Prunes
(Stegt Svinekam Med Ebler Og Svesker)
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| What You Need: |
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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
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| How To Cook: |
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1. Partially separate the meat from the ribs of the pork loin, using a sharp knife.
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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.
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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.
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4. Put it on a large hot dish and keep warm.
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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.
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NOTE:
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The Danes serve this meat with boiled or mashed potatoes, red cabbage, red-currant jelly and pickles.
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