Swedish loin of pork

6 servings

Ingredients

Quantity Ingredient
15 Prunes, dried; pitted
15 Apricots, dried; pitted
1½ cup Water
1 3-lb pork loin, almost all
Reserved prunes &
Apricots with juice
1 cup Dry white wine visible fat removed
1 teaspoon Salt
¼ teaspoon Black pepper; freshly ground
1 cup Chicken stock, fresh or canned
Pan drippings

Directions

*****SAUCE FOR PORK LOIN****

Recipe by: The Frugal Gourmet On Our Immigrant Ancestors 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. 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. 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. Additional water may have to be added to prevent drying. Roast in a preheated 325 F oven for 1½ to 1 ¾ hours. Remove the meat when the thermometer registers 155 F.

SAUCE:

Place all of the ingredients in a small saucepan and bring to a simmer. Cook for 5 mins. Puree in a food blender until smooth. Return the sauce to the pan. Bring to a simmer before serving. You may want to thicken the sauce with 1 Tbs of cornstarch dissolved in 2 Tbs of water, stirred into the sauce while simmering.

Posted by Dan Klepach

Submitted By GAIL SHIPP On 12-20-95

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