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Pork Swedish Style

Meat.Bible's picture
Ingredients
  Boned loin of pork 4 Pound, rind removed (2 kg)
  Prunes 10 , stoned
  Apple 1 Large, peeled, cored and cut into 1 inch cubes
  Lemon juice 2 Teaspoon
  Butter 60 Gram (3 tablespoons)
  Oil 3 Tablespoon
  White wine 375 Milliliter (1 1/2 cups)
  Cream 3⁄4 Cup (12 tbs)
  Red currant jelly 2 Tablespoon
Directions

1. Put the prunes in a saucepan, cover with water and boil. Set aside for 30 minutes and then drain.
2. Sprinkle the cubed apple with lemon juice and mix with prunes.
3. Cut a slit down the length of the loin or make a pocket with a skewer in the loin. Season with salt and pepper and stuff with the prunes and apples. Fasten the slit together.
4. Tie the loin at 1 1/2 inch (4 cm) intervals so as to keep its shape.
5. Preheat the oven at 350ºF (180°C). Melt the butter in a casserole dish large enough for the pork and brown the pork on all sides.
6. Remove the fat from the casserole and pour over the wine and stir in the cream.
7. Cook in the center of the oven for 1 1/2 hours or until the pork is tender.
8. Remove the pork and keep warm. On top of the stove reduce the wine and cream sauce in the casserole dish to about 1 cup, mix in the red currant jelly and stir until smooth. Serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Sprinkling
Dish: 
Dry Curry
Ingredient: 
Pork
Interest: 
Party, Healthy
Preparation Time: 
90 Minutes
Cook Time: 
10 Minutes
Ready In: 
100 Minutes
Servings: 
6

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