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Name: Fruited Pork Roast, Scandinavian Style
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8
Cuisine: American
Ingredients: 1 md Apple, peeled and chopped; 1/2 ts Ginger; 3 lb Boneless rolled pork loin ro; 12 oz Great western beer; 1/4 c Flour; 8 Pitted dried prunes; 1 ts Lemon juice; Pepper; 1/2 ts Salt

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INGREDIENTS

1 md Apple, peeled and chopped
1/2 ts Ginger
3 lb Boneless rolled pork loin ro
12 oz Great western beer
1/4 c Flour
8 Pitted dried prunes
1 ts Lemon juice
Pepper
1/2 ts Salt

Servings

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.

NOTES

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Fruited Pork Roast, Scandinavian Style

1 md Apple, peeled and chopped
1/2 ts Ginger
3 lb Boneless rolled pork loin ro
12 oz Great western beer
1/4 c Flour
8 Pitted dried prunes
1 ts Lemon juice
 Pepper
1/2 ts Salt

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.

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Nutrition

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Serving Size: 1 Serving (219g)
Recipe Makes: 8 Servings

Calories: 19
Calories from Fat: 1 (5%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.3mg		0 %
Potassium 12.6mg		0 %
Total Carbohydrate 4g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 3.8g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 19

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