This elegant Scandinavian-style pork roast transforms a humble loin into a centerpiece dish. The savory meat is stuffed with a sweet and tart mixture of pitted prunes, fresh apples, and ginger, creating a wonderful contrast of textures and flavors. Slow-roasted to perfection, the pork remains juicy while developing a golden crust. The accompanying sauce, made from the prune soaking liquid and pan drippings, adds a depth of flavor that is both comforting and sophisticated. It’s an impressive yet approachable meal perfect for Sunday dinners or holiday gatherings, offering a delicious alternative to traditional holiday roasts.
Fruited Pork Roast, Scandinavian Style
Description
This elegant Scandinavian-style pork roast transforms a humble loin into a centerpiece dish. The savory meat is stuffed with a sweet and tart mixture of pitted prunes, fresh apples, and ginger, creating a wonderful contrast of textures and flavors. Slow-roasted to perfection, the pork remains juicy while developing a golden crust. The accompanying sauce, made from the prune soaking liquid and pan drippings, adds a depth of flavor that is both comforting and sophisticated. It’s an impressive yet approachable meal perfect for Sunday dinners or holiday gatherings, offering a delicious alternative to traditional holiday roasts.Ingredients
Directions
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Preheat oven to 350°F (175°C).
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Remove any string from the pork roast and pat dry with paper towels.
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Using a sharp knife, cut a deep pocket into the pork loin, slicing horizontally almost to the end on both sides and leaving a 1-inch margin on the other side to keep the roast intact.
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In a small saucepan, combine prunes, beer, and ginger. Bring to a boil, then remove from heat and let stand for 5 minutes to soften the fruit.
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Toss chopped apple with lemon juice in a small bowl to prevent browning.
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Drain the prunes, reserving the liquid. Pat the prunes dry with paper towels.
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Combine the drained prunes and the lemon-tossed apples in a bowl.
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Stuff the prune and apple mixture into the pocket cut into the pork roast.
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Tie the roast with kitchen twine at 1-inch intervals to secure the stuffing and maintain the shape.
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Place the roast on a rack in a roasting pan.
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Roast in the preheated oven for 2 to 2.5 hours, or until an internal thermometer reads 145°F (63°C) for medium. Baste occasionally with the reserved prune liquid.
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Transfer the roast to a platter and cover loosely with foil to keep warm while making the sauce.
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Skim excess fat from the roasting pan drippings.
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Deglaze the pan by adding a little water, scraping up any browned bits, and adding this liquid to the reserved prune juice.
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Add salt, pepper, and enough additional water to the liquid mixture to equal 2 cups total.
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In a small bowl, make a paste by mixing flour with a few tablespoons of cold water until smooth.
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Bring the sauce liquid to a simmer in a saucepan. Whisk in the flour paste and cook, stirring constantly, until the sauce thickens and bubbles.
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Slice the pork roast and serve with the warm fruit sauce on the side.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 486.9kcal
- % Daily Value *
- Total Fat 11.9g19%
- Saturated Fat 4.1g21%
- Cholesterol 245.2mg82%
- Sodium 211.1mg9%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 88.5g177%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
