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

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