PORK ROAST, SCANDINAVIAN STYLE (SALLYE)

PORK ROAST, SCANDINAVIAN STYLE (SALLYE) image

Provided by sallye bates

Categories Pork

Time 2h55m

Number Of Ingredients 9

3 TO 3-1/2 lb boneless pork loin roast
8 to 10 md pitted dried prunes
12 oz beer
1/2 tsp ginger
1 md apple
1 tsp lemon juice
1/2 tsp sea salt
1/2 tsp ground black pepper
1/4 c flour

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.