Roast Pork Loin Old Polish Style
|Pork loin roast||3 Pound|
|Dried pitted prunes||1 Cup (16 tbs), parboiled for 5 minutes and drained|
|Stock||2 Cup (32 tbs) (Heated To Boiling)|
|Raisins||1⁄2 Cup (8 tbs), soaked in warm water for 15 minutes and drained|
Brown the meat on all sides in the lard.
Transfer the meat to a roasting pan, and sprinkle it with salt.
Add the prunes, pour the boiling stock over the meat, and roast in a preheated 375° F. [190° C] oven for about an hour, basting regularly.
Remove the meat to a warmed platter.
Puree the prunes and degreased pan juices through a strainer or food mill into a saucepan, and add the raisins, honey, butter and marjoram.
Cover and simmer this sauce for a few minutes.
Slice the meat, pour the sauce over it, and serve with buckwheat groats or potatoes and seasonal salads such as apples with horseradish sauce.