All Easy Recipes. Cook all that you can cook. Loin Of Pork
(Flaskkarre)
 
What You Need:            (To Serve: 6 - 8)
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  • 15 dried prunes, pitted
  • 12 dried apricots, pitted
  • 1½ cups water
  • 1 3-pound loin of pork, almost all visible fat removed
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper

    SAUCE FOR PORK LOIN
  • Reserved prunes and apricots with juice from above
  • 1 cup dry white wine
  • 1 cup Chicken Stock or use canned
  • Pan drippings

    • How To Cook:
    1. Cover the prunes with the water; bring to a boil. Turn off the heat, add the apricots, and let cool. Drain and reserve the liquid.

    2. With a sharp knife make slits the length of the pork loin. Rub the roast with salt and pepper and insert ½ the cooked prunes and apricots in the slits.

    3. Tie the meat up into a roast. Insert a meat thermometer. Place the meat on a roasting rack in a pan and place 1 cup water in the bottom of the pan.

    4. Additional water may have to be added to prevent drying. Roast in a preheated 325°F oven for 1½ to 1¼ hours. Remove the meat when the thermometer registers 155°F.

    SAUCE FOR PORK LOIN:
    1. Place all of the ingredients in a small saucepan and bring to a simmer. Cook for 5 minutes.

    2. Puree in a food blender until smooth. Return the sauce to the pan. Bring to a simmer before serving.

    3. You may want to thicken the sauce with 1 tablespoon of cornstarch dissolved in 2 tablespoons of water, stirred into the sauce while simmering.
    		 
    		 
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