Roast pork with prunes and apples

Recipe from: 11/11/1998 12:00:00 AM
Ingredients 9
Servings 6
Time

Ingredients

  • 2
    kg
    loin of pork
  • 10
    ml
    salt
  • 5
    ml
    sugar
  • milled pepper to taste
  • 500
    g
    apples, peeled, cored and sliced
  • 8
    pitted prunes
  • 250
    ml
    water
  • 250
    ml
    cream
  • 30
    ml
    redcurrant jelly
 

Method

 
Partially separate meat from rib. Mix salt, sugar and pepper and sprinkle over meat, reserving some of the seasoning. Stuff meat with as many apple slices as you can, then with prunes. Close cavity securely with string, and sprinkle cut surfaces of meat with remaining seasoning. Stand meat on rib end in a shallow baking pan just big enough to hold it comfortably and roast at 180 ºC for 1 hour. Pour water into pan and roast for 1 1/2 hours, or until meat is very tender, basting often. Add more water, if necessary. Remove, place on a heated platter and keep warm. Make a rich gravy with juices in pan. Skim off some of the fat. Add cream and redcurrant jelly and heat until piping hot, then strain into a heated sauce boat. Serve with carved roast pork.
 

Read more on: roast  |  pork
 

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