Pork Roast With Prunes
|Dried prunes||12 Large|
|Beef bouillon||1 Cup (16 tbs)|
|Boneless pork roast||4 Pound, cut into 1 inch slices|
|Ground ginger||1⁄4 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Water||3⁄4 Cup (12 tbs)|
|Lemon juice||1⁄2 Teaspoon|
|Parsley leaves||5 (For Garnish)|
Soak prunes in bouillon overnight.
Remove and pit.
Reserve bouillon and 4 prunes.
Mix remaining prunes with pepper and ginger.
Push them in between the slices of the roast.
Place pork on a microwave oven roasting rack or on an inverted saucer in a glass baking dish to permit the fat to drain.
Cook on the highest setting for 24 minutes.
Turn roast over and rotate the dish one-quarter of a turn and cook for another 20 to 24 minutes on "roast" setting.
Remove from oven and transfer roast to serving plat ter.
Sprinkle with salt and cover with alu minum foil.
Let the roast rest for 15 minutes before serving.
The pork will continue cooking.
Pour off fat from roasting pan.
Add reserved bouillon.
Bring to boil on highest setting for 2 minutes.
Stir and continue cooking to reduce juices.
Slice each into 4 rings.
Put water and sugar in a 1 quart glass dish.
Heat for 1 minute to dissolve sugar; add lemon juice.
Place apple rings in liquid and cook on highest setting for 3 minutes or until apples are soft but not mushy.
Place apple rings around the roast and fill the center of each with a prune.
Garnish with parsley.