Danish Pork Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 lb boned loin pork roast
12 pitted prunes
1 tsp lemon juice
12 peeled and cored pippin apples
3 tbsp. butter
3 tbsp. vegetable oil
3/4 c whipping cream
3/4 c white wine
2 tbsp. red currant jelly
salt
pepper
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Directions: |
Directions:Place prunes in a pan of water. Bring to a boil and remove from heat. Let prunes soak for 30 min. Drain them, pat them dry and set aside. Chop the apples and sprinkle with lemon juice and set aside. Cut a pocket in the pork roast leaving 1" on all sides. Rub the inside of the pocket with salt and pepper. Stuff with the prunes and apples. Skewer the opening shut with small skewers or sew shut with kitchen thread. Tie up the roast at 1" intervals with string. In large pot or casserole, melt butter and oil. Brown roast. Pour off the fat and add the wine and cream, stirring vigorously to blend them together. Bring the roast to a simmer on top of the stove, cover and place in a 350ºF oven for 1 hour 45 min. When roast is tender remove it from the cooking liquid and keep it warm. Degrease sauce and reduce it to one c and add jelly. Stir to blend. Remove string and skewers from roast and serve with sauce. |
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Number Of
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Number Of
Servings:6 to 8 Servings |
Personal
Notes: |
Personal
Notes: To reduce sauce boil rapidly until desired amount of liquid has evaporated.
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