"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pork Loin Stuffed with Prunes and Apples (Morbrad med Svedsker og Aebler) Recipe

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This recipe for Pork Loin Stuffed with Prunes and Apples (Morbrad med Svedsker og Aebler), by , is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
4 to 5 lb. boned loin of pork, center cut
12 medium-sized pitted prunes
1 large tart apple, peeled, cored, and cut into 1-inch cubes
1 tsp. lemon juice
Salt
Freshly ground black pepper
2 Tbsp. butter
3 Tbsp. vegetable oil
cup dry white wine
cup heavy cream
1 Tbsp. red currant jelly

Directions:
Directions:
Place the prunes in a saucepan, cover with cold water, and bring to a boil. Remove from the heat and let the prunes soak in the water for 30 minutes. Then drain, pat dry with paper towels, and set aside. Sprinkle the cubed apple with lemon juice to prevent discoloring. With a strong, sharp knife, make a pocket in the pork by cutting a deep slit down the length of the loin, going to within inch of the two ends and to within 1 inch of the other side. Season the pocket lightly with salt and pepper and stuff it with the prunes and apples, sewing up the opening with strong kitchen thread. Tie the loin at 1-inch intervals to keep its shape while cooking.

Preheat the oven to 350 degrees. In a covered casserole just large enough to hold the pork comfortably, melt the butter and oil over moderate heat. When the foam subsides, add the pork, turning it from time to time with 2 wooden spoons. It should take about 20 minutes to brown the pork loin evenly on all sides. With a bulb baster or large spoon, remove all the fat from the pan. Pour in the wine, stir in the heavy cream, whisking briskly, and bring to a simmer on top of the stove. Cover the pan and cook in the center of the oven for 1 hours, or until the meat shows no resistance when pierced with the top of a sharp knife.

Remove the loin from the pan and let it rest on a heated platter while you finish the sauce. Skim the fat from the liquid in the pan and bring the liquid to a boil. When it has reduced to about 1 cup, stir in the red currant jelly, reduce the heat, and stirring constantly, simmer briefly until the sauce is smooth. Taste for seasoning and pour into a heated sauceboat. Cut away the strings from the loin, then carve the meat into 1-inch slices. Each slice of meat will surround a portion of the stuffing. Pass the sauce separately.

Makes 10 servings.

Personal Notes:
Personal Notes:
Gourmet Club: Scandinavian Dinner, December 12, 1975

 

 

 

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