FRUITED PORK ROAST, SCANDINAVIAN STYLE
Make and share this Fruited Pork Roast, Scandinavian Style recipe from Food.com.
Provided by lazyme
Categories High Protein
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- Meanwhile, combine prunes, beer, and ginger in a saucepan, heat to boiling.
- Remove from heat, let stand 5 minute.
- Mix apple with lemon to prevent darkening.
- Drain prunes, reserving liquid; pat dry with paper towels.
- Combine prunes and apple.
- Pack fruit into pocket in pork.
- Tie roast with string at 1 - inch intervals.
- Place meat on rack in roasting pan.
- 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.
- 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.
Nutrition Facts : Calories 418.9, Fat 16.5, SaturatedFat 6, Cholesterol 137.9, Sodium 246.3, Carbohydrate 12.4, Fiber 1.1, Sugar 5, Protein 49.6
FRUIT-PECAN PORK ROAST
This spectacular roast was a huge hit with members of the cooking club I belong to. The sweet, tangy fruit glaze looks lovely and is a wonderful complement to the juicy pork. It's a family favorite for special occasions and holidays. -Gay Flynn, Bellevue, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 45 minutes. , Meanwhile, in a large skillet, saute onions in 1 tablespoon of butter for 1 minute. Add orange juice and bay leaf; cook and stir over medium-high heat until thickened, about 4 minutes. Add the cranberry sauce, broth, pecans and vinegar; cook and stir until slightly thickened, about 5 minutes. Reduce heat; stir in the salt, pepper, sugar and remaining butter until butter is melted. Discard bay leaf. , Remove 1/4 cup sauce and stir in preserves; spoon over roast. Set remaining sauce aside. Bake 20-25 minutes longer or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing. Serve with reserved sauce.
Nutrition Facts : Calories 306 calories, Fat 13g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 176mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 26g protein.
FRUITY PORK ROAST
I like using the slow cooker for our meals because it gives me time for other preparations, frees the oven, and it usually doesn't matter if you serve it later than planned. The fruit in this recipe, which I adapted, gives the pork a special flavor. -Mary Jeppesen-Davis, St. Cloud, Minnesota
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 7 ingredients; set aside. Cut roast in half; sprinkle with salt, pepper and ginger. , Transfer to a 5-qt. slow cooker. Pour fruit mixture over roast. Place apple and parsley around roast. Cover and cook on low until meat is tender, 5-6 hours. , Transfer meat to a serving platter. Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 272 calories, Fat 8g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 200mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
POT ROAST, SCANDINAVIAN STYLE
I found this on the web while looking for recipes from Scandinavia. It sounds so good! Serve with mashed potatoes and a vegetable.
Provided by -Sheri-
Categories Roast Beef
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix first 4 dry ingredients.
- Rub flour mixture over roast.
- Brown roast in oil.
- Discard any remaining oil.
- Add water and cinnamon stick to pot.
- Place fruit on roast.
- Cover tightly; cook at 325 for about 3 hours.
- During the last 20 minutes add orange juice.
- Roast is done when tender.
Nutrition Facts : Calories 909.3, Fat 60.4, SaturatedFat 23.1, Cholesterol 205.6, Sodium 767.8, Carbohydrate 32.4, Fiber 3.3, Sugar 3.5, Protein 57.7
PORK ROAST, SCANDINAVIAN STYLE (SALLYE)
My first pass at making this, but it really turned out tasty. Pinched from an old Culinary Arts Institute cookbook and tweaked it just a bit. It is a good way to put a little variety in your pork meals.
Provided by sallye bates
Categories Pork
Time 2h55m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350º F
- 2. Place pork loin on cutting board. Using strong, sharp knife, cut pocket in pork about 1" deep lengthwise, going to within 1/2" of the two ends. Rub all sides with salt and pepper.
- 3. In a heavy saucepan over medium heat, combine prunes, beer and ginger and heat to boiling. When mixtures comes to a rolling boil, remove from heat and set aside.
- 4. Core, peel and chop apple. Mix with lemon juice to prevent darkening
- 5. Drain prunes, reserving the liquid for basting purposes. Mix prunes with apples.
- 6. Place fruit mixture in pocket, using handle of wooden spoon to pack tightly. Secure with skewers or sew with kitchen twine to close.
- 7. Place meat on rack in a roasting dish or pan. Roast at 350º F for 2 to 2-1/2 hours (40 to 45 minutes per pound).
- 8. During last 45 minutes of cooking, spoon the fat from pan; baste roast occasionally with liquid drained from prunes.
- 9. Transfer meat to serving platter and tent with foil to keep warm.
- 10. Skim fat from cooking liquid. Add a little water to roasting pan to deglaze (loosen brown bits). Pour water into a 2+ mixing cup. Add more water if needed to make 2 cups of liquid. Pour back into pan.
- 11. Make a paste using flour and more water. Pour into roasting pan with existing liquid, stirring constantly with wooden spoon until it thickens into a gravy. Add more water a tablespoon at a time if gravy gets too thick.
- 12. Serve gravy in a gravy boat with sliced meat.
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