RECIPE CARD
Pork Loin Stuffed with Prunes and Apples (Morbrad med Svedsker og Aebler)
4 ½ to 5 lbs. boned loin of pork, center cut 12 medium sized pitted prunes 1 large tart apple, peeled, cored and cut into 1 inch cubes 1 tsp. lemon juice Salt Freshly ground black pepper 3 Tbsp. butter 3 Tbsp. vegetable oil 3/4 c. dry white wine 3/4 c. heavy cream 1 Tbsp. red currant jelly
RECIPE CARD
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Pork Loin Stuffed with Prunes and Apples (cont.)
Preheat the oven to 350 degrees. In a casserole equipped with a cover and just large enough to hold the loin of pork comfortably, melt the butter and oil over moderate heat. When the foam subsides, add the loin, turning it from time to time with 2 wooden spoons. It should take about 20 minutes to brown the loin evenly on all sides. With a bulb baster or large spoon, remove all the fat from the pan. Pour in the wine, stir in the heavy cream, whisking briskly, and bring to a simmer on top of the stove. Cover the pan and cook in the center of the over for 1 1/2 hours, or until the meat shows no resistance when pierced with the tip of a sharp knife.
Cut along the border for your very own recipe card! (Back of recipe card found on next page.)
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Danish Sisterhood News, November 2021
