Fruited Pork Roast Scandinavian Style
|Pork rolled loin roast||3 1⁄2 Pound (1 Whole)|
|Pitted dried prunes||10|
|Beer||12 Ounce (1 Can Or Bottle)|
|Canned beer||12 Ounce (Otherwise A Bottle)|
|Apple||1 Medium, pared and chopped|
|Lemon juice||1 Teaspoon|
|Flour||1⁄4 Cup (4 tbs)|
1. Make pocket down center of roast by piercing with a long, sharp tool such as a steel knife sharpener; leave string on roast. (Alternate method: Remove string. Using strong knife, cut pocket in pork by making a deep slit down length of loin, going to within 1/2 inch of the two ends and within 1 inch of other side.)
2. Meanwhile, combine prunes, beer, and ginger in a saucepan; heat to boiling. Remove from heat; let stand 30 minutes.
3. Mix apple with lemon juice to prevent darkening. Drain prunes, reserving liquid; pat dry with paper towels. Mix prunes and apple.
4. Pack fruit into pocket in pork, using handle of wooden spoon to pack tightly. (With alternate method of cutting pocket, tie with string at 1-inch intervals. Secure with skewers or sew with kitchen thread.)
5. Place meat on rack in a roasting pan.
6. Roast at 350°F 2 to 2 1/2 hours, allowing 40 to 45 minutes per pound. During last 45 minutes of roasting, spoon fat from pan; baste occasionally with liquid drained from prunes.
7. Transfer meat to a platter. Skim fat from cooking liquid; measure liquid. Add a little water to roasting pan to help loosen brown bits; add to cooking liquid. Add salt, pepper, and enough additional water to measure 2 cups total. Make a paste of flour and a little more water. Combine with cooking liquid. Cook, stirring constantly, until thickened. Pass in a sauceboat for pouring over meat slices.