3 pounds boneless rolled pork loin roast
8 pitted dried prunes
12 ounces beer
1/2 teaspoon ginger
1 medium apple, peeled and chopped
1 teaspoon lemon juice
1/2 teaspoon salt
pepper
1/4 cup flour
Servings: 8
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.
8 pitted dried prunes
12 ounces beer
1/2 teaspoon ginger
1 medium apple, peeled and chopped
1 teaspoon lemon juice
1/2 teaspoon salt
pepper
1/4 cup flour
Servings: 8
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.
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