Danish Roast Pork With Prunes Flaskesteg Med Svesker Food

DANISH ROAST PORK WITH PRUNES (FLASKESTEG MED SVESKER)

Steps:

• Cut deep slits in pork loin and insert prune halves.
• Rub with the salt, pepper, and ginger.
• Roast uncovered in a 325° oven for about 1.5 hours.
• When done, remove from roasting pan.
• Heat pan drippings; stir in the flour, then add the prune juice and water.
• Season with salt and pepper to taste and cook until thickened.
• Stir in the jelly and serve the gravy over the sliced pork.

DANISH ROAST PORK

Steps:

• Heat oven to 325°F.
• Score your crackling.
• Season with salt & pepper.
• Place roast on a rack in roasting pan.
• Cook your prunes until tender (cover with water and simmer until tender).
• 45 minutes before the roast is done, place apples around the roast.
• 30 minutes before roast is done, put prunes around the roast.
• Roast until inner temp reach 170°F (allow 30- 35 minutes per pound).
• Remove roast from oven and cut off the crackling.
• Cover roast, prunes and apples and keep warm.
• Return crackling to hot oven in a metal pan. (Raise temp to about 375°F or broil, but if you broil watch closely).
• Spray with cold water again if it hasn't completely crackled.
• Spray crackling with cold water, takes about 10 minutes.

ROAST PORK WITH PRUNES

Steps:

• Simmer the prunes in one cup wine plus water to cover for 20 minutes, covered. Cool.
• Preheat oven to 375 degrees.
• Season the pork loin with salt and pepper. Stuff the prunes, thyme and garlic into the pork (you do not need to untie the roast, simply push the prunes inside the openings). Roast the pork on a rack in a covered roasting pan for about two-and-a-half hours, or until the meat is tender. Any leftover prunes can be placed in the bottom of the roasting pan after the meat has cooked for an hour.
• Remove the meat from the pan to a serving dish. Transfer the cooking juices and any loose prunes to a small saucepan. Skim off the excess fat and add the remaining wine and chicken stock. Bring to boil, season to taste and serve in a heated sauceboat.

PORK WITH PRUNES

Steps:

• Preheat oven to 350°F.
• Pat chops dry and season with salt. Dredge in flour, shaking off excess. Heat oil in a 3 1/2- to 4-quart wide heavy pot over moderately high heat until hot but not smoking. Brown chops in batches, turning over once, about 5 minutes per batch. Transfer to a plate. Add shallot to pot and sauté until golden, 2 to 3 minutes. Add vinegar and boil, scraping up brown bits, until reduced by half. Stir in water, broth, and allspice and bring to a simmer. Return chops to pot with prunes. Braise, covered, in middle of oven until chops are very tender, about 45 minutes. Transfer to a platter using a slotted spoon. Boil sauce until reduced to 1 cup, about 20 minutes. Season with salt and pepper and pour over chops.