| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Swedish | Frugal03 | 6 | servings |
INGREDIENTS
| === PORK LOIN === | ||
| 15 | Dried prunes; pitted | |
| 12 | Dried apricots; pitted | |
| 3 | lb | Pork loin; with almost all |
| The visible fat removed | ||
| 1/4 | ts | Freshly-ground black pepper; or to taste |
| 1 | ts | Salt; or to taste |
| === SAUCE === | ||
| 1 | c | Dry white wine |
| 1 | c | Chicken stock; fresh or canned |
| Pan drippings from above | ||
| Reserved prunes and apricots | ||
| With juice from above | ||
| 1 | tb | Cornstarch; optional |
INSTRUCTIONS
Cover the prunes with water, bring to a boil. Turn off the heat, add the apricots and let cool. Drain and reserve the liquid. With a sharp knife make slits the length of the pork loin. Rub the roast with salt and pepper and insert one-half of the cooked prunes and apricots in the slits. Tie up the meat into a roast. Insert a meat thermometer. Place the meat on a roasting rack in a pan and place 1 cup of water in the bottom of the pan. Additional water may be needed to prevent drying. Roast in a preheated 325-degree oven for 1-1/2 to 1-3/4 hours. Remove the meat when the thermometer registers 155 degrees. While roast is cooking, place all sauce ingredients in a small saucepan and bring to a simmer. Cook for 5 minutes. Puree in a food blender until smooth. Return the sauce to the pan. Bring to a simmer before serving. You may want to thicken the sauce with 1 tablespoon cornstarch dissolved in 2 tablespoons water, stirred into the sauce while it is simmering. Comments: This is another dish offered in the home of my Swedish friend Joanne Klein. She is a terrific cook and adds dried fruits to get the characteristic sweet Swedish flavor of this dish. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 08-14-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-10-1994 Recipe by: Joanne Klein Converted by MM_Buster v2.0l.
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