Prune Stuffed Pork Roast With Browned Potatoes Swedish Style Recipes

PORK LOIN STUFFED WITH PRUNES

Steps:

• Preheat oven to 325 degrees. Soak prunes in wine, if you wish, for as long as possible. Drain prunes, reserving wine. With a long sharp knife, make a slit in the center of the loin and stuff it with prunes (reserve prunes that won't fit into pork).
• In a large casserole heat butter. When foaming subsides add the onion or leek, celery and carrot. Cover and cook for 5 to 8 minutes or until the vegetables are tender. Remove them with a slotted spoon and reserve for later. Add vegetable oil to the casserole and heat. When hot, add the loin and brown on all sides, including the ends. When pork is browned, remove it to a plate. Discard all fat from the casserole, but leave behind any drippings. Return cooked vegetables to the bottom of the casserole. Add the meat on top and add any prunes which didn't fit into the loin.
• Cover loin with reserved white wine you soaked the prunes in, broth, bay leaf and garlic. Put a lid on casserole and set in oven. Cook for 1 and 1/2 to 2 hours or until pork juices run a clear yellow (difference in time depends on how thick the loin is; internal temp is 165 degrees). Remove casserole from oven and remove the pork and let rest while you make the sauce. Strain the juices into a "degreasing" cup or heat-resistant cup. Discard aromatic vegetables and prunes. The fat will rise above the juices; discard it. Return juices to casserole and boil down until thickened. Finish with a tablespoon of butter or not as you wish. Slice pork into thin slices, serve with saffron rice, sugar snap peas and spoon sauce over the top.

PRUNE STUFFED PORK ROAST WITH BROWNED POTATOES, SWEDISH STYLE

Steps:

• Wash and pare potatoes. Cut into slices, 1/8 inch thick, down through the top of each potato, being careful not to cut through to the bottom, leaving the bottom intact. Place in ice water to chill for about 1 hour, while you get everything else ready.
• Wipe the pork with damp paper towels; trim off excess fat.
• Preheat oven to 350*F. With a long narrow, sharp knife, starting at each end pierce through to center of roast. Using fingers, push fruit into the holes to completely fill. Rub roast on all sides with half a lemon. sprinkle with salt, pepper and ginger.
• Place fat side up, in shallow roasting pan without rack. Pork will rest on bones. Pour beef broth around. Cover the pan with foil or a tight fitting lid and roast, covered, for 30 minutes.
• Remove from oven. Drain and dry potatoes.
• Melt butter with paprika. Roll dry potatoes in this twice, then place in roasting pan around the roast. Pour remaining paprka butter over potatoes. Roast, uncovered, basting every half hour with pan drippings. (add water if needed).
• Roast 1 hour 20 minutes, or until thermometer registers 175*F. Remove roast and potatoes to heated platter; keep warm in a low oven.
• Make a gravy by pouring pan drippings into a two cup measure. Skim off fat, reserving 2 TBS. Put the 2 TBS fat into roasting pan. Stir in the flour and ginger until smooth. Cook stirring over low heat to brown the flour slightly. Add water to the pan drippings to make 1 1/4 cup and gradually stir into the flour mixture along with the milk; bring to boiling, stirring until thickened.
• Serve with the roasted pork and potatoes for a really special meal.

LOIN OF PORK STUFFED WITH PRUNES

Steps:

• Two days in advance, place prunes in a bowl, add Armagnac, cover and refrigerate.
• Make a deep cut lengthwise down the middle of the pork. Spread meat out flat, like a book. Season with salt and pepper. Drain prunes well, reserving Armagnac for another use. Place prunes in double layer down the center of the pork. Close meat over them and tie at 1 1/2-inch intervals with butcher's cord. Dust with salt and pepper.
• Heat oven to 400 degrees. In a large heavy skillet or casserole, preferably enameled cast iron, add duck fat or oil. Sear meat over medium-high heat until lightly browned on all sides. Remove meat. Reduce heat to low, add carrot, onion and garlic and cook until softened but not brown. Add wine and reduce by half. Stir in tomatoes, thyme and bay leaf. Return meat to pan, add veal stock, bring to a simmer and place pan in oven.
• Cook 30 minutes, basting every 10 minutes. Reduce heat to 325 degrees, turn meat and continue cooking about one hour longer, basting every 10 to 15 minutes. Add water as needed to keep one inch of liquid in pan.
• Remove from oven. Place meat on cutting board, and tent with foil to keep warm. Gently simmer liquid in pan 5 minutes or so, then force through a sieve into a saucepan. Season to taste with salt and pepper.
• Slice pork and arrange on platter. Reheat sauce, spoon a little over the meat and pass the rest alongside.

PRUNE-STUFFED PORK ROAST

Steps:

• MAKE THE PORK:.
• Preheat the oven to 425°F (220°C).
• Cut away the excess fat from the pork roast, leaving a thin layer of fat on top.
• Mix marjoram and ginger together in a small bowl.
• Poke holes about 1 1/2" deep all over the pork roast, then use something like the handle of a wooden spoon to make holes wider. Stuff 1 or 2 prune quarters, half a garlic clove, and a large pinch of the marjoram/ginger mixture into each hole.
• Mix the remaining marjoram/ginger mixture with caraway seeds, salt, and pepper.
• Rub roast with olive oil, then rub the seasoning mixture over roast.
• Place in roasting pan and roast for 20 minutes.
• Reduce heat to 35O°F and continue roasting for 40 minutes to 1 hour longer, until the center of the roast reaches 150°to 155°F on kitchen thermometer.
• Transfer roast to cutting board, cover loosely with foil, and let sit while you prepare the sauce.
• MAKE THE SAUCE:.
• Set roasting pan over medium-high heat and deglaze pan with wine or other liquid, scraping up the browned bits in the bottom of the pan.
• Remove from the heat and set aside.
• Heat oil in a small saucepan over medium heat. Add shallots and ginger and sauté for about 2 minutes. Add prunes, stock, vinegar, and deglazing liquid, bring to a simmer, and simmer for 10 minutes, until slightly reduced. Whisk in butter, season with salt and pepper. Remove from heat.
• Cut roast into thick slices and arrange them on a servind dish. Spoon some of the sauce over the meat, and pass the remaining sauce at the table.

ROAST PORK WITH PRUNES

Steps:

• Simmer the prunes in one cup wine plus water to cover for 20 minutes, covered. Cool.
• Preheat oven to 375 degrees.
• Season the pork loin with salt and pepper. Stuff the prunes, thyme and garlic into the pork (you do not need to untie the roast, simply push the prunes inside the openings). Roast the pork on a rack in a covered roasting pan for about two-and-a-half hours, or until the meat is tender. Any leftover prunes can be placed in the bottom of the roasting pan after the meat has cooked for an hour.
• Remove the meat from the pan to a serving dish. Transfer the cooking juices and any loose prunes to a small saucepan. Skim off the excess fat and add the remaining wine and chicken stock. Bring to boil, season to taste and serve in a heated sauceboat.