Historian's Corner

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

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RECIPE CARD

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.

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Pork Loin Stuffed with Prunes and Apples

(cont.)

Place the prunes in a saucepan, cover with cold water, and bring to a boil. Remove from the heat and let prunes soak in the water for 30 minutes. Then drain, pat dry with paper towels, and set aside. Springle the cubed apple with lemon juice to prevent discoloring. Witha strong, sharp knife, make a pocket in the pork by cutting a deep slit down the length of the loin, going to within 1/2-inch of the two ends and to within 1-inch of the other side. Season the pocket lightly with salt and pepper and stuff it with the prunes and apples, sewing up the opening with strong kitchen thread. Tie the loin at 1-inch intervals to keep its shape while cooking.

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RECIPE CARD

Pork Loin Stuffed with Prunes and Apples

(cont.)

Remove the loin from the pan and let it rest on a heated platter while you finish the sauce. Skim the fat from the liquid in the pan and bring the liquid to a boil. When it has reduced to about 1 cup, stir in the red currant jelly, reduce the heat and, stirring constanty, simmer briefly for seasoning and pour into a heated sauceboat. Cut away the strings from the loin, then carve the meat into 1 inch slices. Each slice of meat will surround a portion of the stuffing. Pass the sauce separately. Serves 6-8.

Submitted by Erma Prewett, Lodge 177, Solvang California to Danish Sisterhood Treasures Cookbook

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