Roast pork with prunes and apples

Fairlady
6 servings
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Pork

By Food24 November 03 2009
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Ingredients (9)

2.00 kg pork — loin
10.00 ml salt
5.00 ml sugar
freshly ground black pepper
500.00 g apples — peeled, cored and sliced
8.00 prunes — pitted
250.00 ml water
250.00 ml cream
30.00 ml jelly — redcurrant
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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.



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