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Pork Roast With Prunes

Gadget.Cook's picture
Ingredients
  Dried prunes 12 Large
  Beef bouillon 1 Cup (16 tbs)
  Boneless pork roast 4 Pound, cut into 1 inch slices
  Pepper 1⁄2 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Apples 2 Large
  Water 3⁄4 Cup (12 tbs)
  Sugar 1 Tablespoon
  Lemon juice 1⁄2 Teaspoon
  Parsley leaves 5 (For Garnish)
Directions

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.
Core apples.
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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Servings: 
4

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