| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Ethnic, Pork | 8 | Servings | |
INGREDIENTS
| 3 | lb | Boneless rolled pork loin ro ast |
| 8 | Pitted dried prunes | |
| 12 | oz | Great western beer |
| 1/2 | ts | Ginger |
| 1 | md | Apple, peeled and chopped |
| 1 | ts | Lemon juice |
| 1/2 | ts | Salt |
| Pepper | ||
| 1/4 | c | Flour |
INSTRUCTIONS
Fat grams per serving: Approx. Cook Time: 3 hr 1. Remove string from roast. Using a sharp knife, cut a pocket in the pork by making a deep slit in the loin, going to 1/2 inch of the 2 ends and 1 inch of the other side. 2. Meanwhile, combine prunes, beer, and ginger in a saucepan, heat to boiling. Remove from heat, let stand 5 min. 3. Mix apple with lemon to prevent darkening. Drain prunes, reserving liquid; pat dry with paper towels. Combine prunes and apple. 4. Pack fruit into pocket in pork. Tie roast with string at 1 - inch intervals. 5. Place meat on rack in roasting pan. 6. Roast meat at 350 degrees F for 2 - 2 1/2 hours, allowing 40 to 45 minutes per pound. Baste occasionally with liquid drained from prunes. 7. Transfer meat to platter. Skim fat from cooking liquid. Deglaze roasting pan with a little water, add to cooking liquid. Add salt and enough additional water to measure two cups. Make a paste of flour and water, combine with cooking liquid and cook, stirring constantly until thickened. Serve in a sauce boat with sliced roast. Makes 8 servings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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