FRUITED PORK ROAST, SCANDINAVIAN STYLE
Make and share this Fruited Pork Roast, Scandinavian Style recipe from Food.com.
Provided by lazyme
Categories High Protein
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Remove string from roast.
- Using a sharp knife, cut a pocket in the pork by making a deep slit in the loin, going to 1/2 inch of the 2 ends and 1 inch of the other side.
- Meanwhile, combine prunes, beer, and ginger in a saucepan, heat to boiling.
- Remove from heat, let stand 5 minute.
- Mix apple with lemon to prevent darkening.
- Drain prunes, reserving liquid; pat dry with paper towels.
- Combine prunes and apple.
- Pack fruit into pocket in pork.
- Tie roast with string at 1 - inch intervals.
- Place meat on rack in roasting pan.
- Roast meat at 350 degrees F for 2 - 2 1/2 hours, allowing 40 to 45 minutes per pound.
- Baste occasionally with liquid drained from prunes.
- Transfer meat to platter.
- Skim fat from cooking liquid.
- Deglaze roasting pan with a little water, add to cooking liquid.
- Add salt and enough additional water to measure two cups.
- Make a paste of flour and water, combine with cooking liquid and cook, stirring constantly until thickened.
- Serve in a sauce boat with sliced roast.
Nutrition Facts : Calories 418.9, Fat 16.5, SaturatedFat 6, Cholesterol 137.9, Sodium 246.3, Carbohydrate 12.4, Fiber 1.1, Sugar 5, Protein 49.6
PORK ROAST, SCANDINAVIAN STYLE (SALLYE)
My first pass at making this, but it really turned out tasty. Pinched from an old Culinary Arts Institute cookbook and tweaked it just a bit. It is a good way to put a little variety in your pork meals.
Provided by sallye bates
Categories Pork
Time 2h55m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350º F
- 2. Place pork loin on cutting board. Using strong, sharp knife, cut pocket in pork about 1" deep lengthwise, going to within 1/2" of the two ends. Rub all sides with salt and pepper.
- 3. In a heavy saucepan over medium heat, combine prunes, beer and ginger and heat to boiling. When mixtures comes to a rolling boil, remove from heat and set aside.
- 4. Core, peel and chop apple. Mix with lemon juice to prevent darkening
- 5. Drain prunes, reserving the liquid for basting purposes. Mix prunes with apples.
- 6. Place fruit mixture in pocket, using handle of wooden spoon to pack tightly. Secure with skewers or sew with kitchen twine to close.
- 7. Place meat on rack in a roasting dish or pan. Roast at 350º F for 2 to 2-1/2 hours (40 to 45 minutes per pound).
- 8. During last 45 minutes of cooking, spoon the fat from pan; baste roast occasionally with liquid drained from prunes.
- 9. Transfer meat to serving platter and tent with foil to keep warm.
- 10. Skim fat from cooking liquid. Add a little water to roasting pan to deglaze (loosen brown bits). Pour water into a 2+ mixing cup. Add more water if needed to make 2 cups of liquid. Pour back into pan.
- 11. Make a paste using flour and more water. Pour into roasting pan with existing liquid, stirring constantly with wooden spoon until it thickens into a gravy. Add more water a tablespoon at a time if gravy gets too thick.
- 12. Serve gravy in a gravy boat with sliced meat.
PRUNE STUFFED PORK ROAST WITH BROWNED POTATOES, SWEDISH STYLE
The Swedish have a delicious way of serving pork. Stuffed with prunes and cooked in a broth along with potatoes cut accordion style, this is fabulous. When sliced, a lovely pattern reveals itself. You can do as I do and alternate dried prunes and dried apricots, for another delicious twist.
Provided by MarieRynr
Categories Pork
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Wash and pare potatoes. Cut into slices, 1/8 inch thick, down through the top of each potato, being careful not to cut through to the bottom, leaving the bottom intact. Place in ice water to chill for about 1 hour, while you get everything else ready.
- Wipe the pork with damp paper towels; trim off excess fat.
- Preheat oven to 350*F. With a long narrow, sharp knife, starting at each end pierce through to center of roast. Using fingers, push fruit into the holes to completely fill. Rub roast on all sides with half a lemon. sprinkle with salt, pepper and ginger.
- Place fat side up, in shallow roasting pan without rack. Pork will rest on bones. Pour beef broth around. Cover the pan with foil or a tight fitting lid and roast, covered, for 30 minutes.
- Remove from oven. Drain and dry potatoes.
- Melt butter with paprika. Roll dry potatoes in this twice, then place in roasting pan around the roast. Pour remaining paprka butter over potatoes. Roast, uncovered, basting every half hour with pan drippings. (add water if needed).
- Roast 1 hour 20 minutes, or until thermometer registers 175*F. Remove roast and potatoes to heated platter; keep warm in a low oven.
- Make a gravy by pouring pan drippings into a two cup measure. Skim off fat, reserving 2 TBS. Put the 2 TBS fat into roasting pan. Stir in the flour and ginger until smooth. Cook stirring over low heat to brown the flour slightly. Add water to the pan drippings to make 1 1/4 cup and gradually stir into the flour mixture along with the milk; bring to boiling, stirring until thickened.
- Serve with the roasted pork and potatoes for a really special meal.
Nutrition Facts : Calories 762.5, Fat 38.4, SaturatedFat 15.1, Cholesterol 153.5, Sodium 646.3, Carbohydrate 51.9, Fiber 6.5, Sugar 7.3, Protein 52.5
POT ROAST, SCANDINAVIAN STYLE
I found this on the web while looking for recipes from Scandinavia. It sounds so good! Serve with mashed potatoes and a vegetable.
Provided by -Sheri-
Categories Roast Beef
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix first 4 dry ingredients.
- Rub flour mixture over roast.
- Brown roast in oil.
- Discard any remaining oil.
- Add water and cinnamon stick to pot.
- Place fruit on roast.
- Cover tightly; cook at 325 for about 3 hours.
- During the last 20 minutes add orange juice.
- Roast is done when tender.
Nutrition Facts : Calories 909.3, Fat 60.4, SaturatedFat 23.1, Cholesterol 205.6, Sodium 767.8, Carbohydrate 32.4, Fiber 3.3, Sugar 3.5, Protein 57.7
PATA DE CERDO (CANARY ISLAND STYLE PORK ROAST)
Very popular in the Canary Islands, these roast pork sandwiches are sure to please! The meat is juicy, and tender. Perfect for a picnic!
Provided by canarygirl
Categories Lunch/Snacks
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Using a mortar and pestle, mash garlic cloves and sea salt.
- Once creamy, add paprika, thyme, oregano and olive oil; combine well.
- Rub roast all over with this mixture.
- Place uncovered in a preheated 350 degree Fahrenheit oven.
- Bake 3 to 4 hours or until cooked through.
- Remove from oven and allow to stand 15 minutes before slicing.
- Slice into very thin slices.
- Serve on crusty baguettes, lightly salted.
ABSOLUTELY ADDICTIVE ROAST PORK SANDWICHES
A local pub serves these super simple, amazingly tasty Roast Pork Sandwiches. They are sort of a local legend. Making a pork roast just for these sandwiches is a breeze, but this is a great way to use any leftovers from a roast. The pepper jack cheese adds a zip and the dipping "gravy" is what ties it all together. The trick is slicing the pork and the cheese very thin. Enjoy, as the juicy goodness drips down your chin.
Provided by DeSouter
Categories Lunch/Snacks
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees farenheit.
- Sprinkle pork roast with salt and pepper and place on a rack in a roasting pan.
- Roast for two hours or until temperature of center of pork registers 150-160 degrees (145 degrees is the new "safe" temp for pork.).
- Melt butter over roast while it is still in the roasting pan.
- Remove roast from pan, saving the drippings and juice.
- Add Au Jus mix and water to drippings and cook according to directions on package.
- Place bread in the oven (which has been turned off just after the roast is done) and let it crisp a bit. The heat will help to melt the cheese better than just the heat of the meat will.
- Let roast cool for about 10 minutes, then slice thinly.
- Pile pork and cheese on bread while meat is still hot.
- Serve with Au Jus dipping gravy on the side and LOTS o' napkins.
CROCKPOT PORK 'N ROSEMARY ROAST (SALLYE)
A good way to cook an inexpensive cut of pork to a scrumptious conclusion. Enjoy.
Provided by sallye bates
Categories Roasts
Time 8h10m
Number Of Ingredients 11
Steps:
- 1. Turn crockpot on and place rack inside. If you don't have a rack, roll up two sheets of heavy duty foil to make "runners" to hold the meat up off bottom of crockpot Rub pork roast with olive oil and set aside
- 2. Remove stems from rosemary, thyme and cilantro and place leaves in food processor Pulse until finely chopped
- 3. Place mustard, honey, salt, pepper, garlic powder and chopped herbs in mixing bowl Whisk until well blended
- 4. Using brush or your hands, completely cover pork roast with mustard mixture, rubbing it in well. Roll roast in crumbs until completely covered Let set for about 5 minutes to be sure crumbs adhere to roast (add more if necessary)
- 5. Place in crockpot, turn setting to low and cook for 6-8 hours until roast is fall apart tender. Be prepared for tempting heavenly smells while it's cooking.
AUTHENTIC SCHWEINEBRATEN GERMAN PORK ROAST BAVARIAN STYLE
This is the famous Bavarian Pork Roast. Juicy and very very tender with a fantastic sauce. Traditionally served with potato dumplings and sauerkraut. The recipe reads very lengthy but in fact is very simple and easy to make.
Provided by sonnyu28
Categories Pork
Time 3h15m
Yield 1 roast, 6 serving(s)
Number Of Ingredients 14
Steps:
- wash and pat dry roast.
- mix all dry ingredients together and rub onto roast.
- spread a liberal amount of mustard onto roast.
- heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.
- push vegetables aside and brown roast from all sides in the very very hot roasting pan.
- ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).
- ad broth and transfer everything to the oven.
- roast covered for 1 1/2 hours at 350°F.
- uncover, stir onions and veggies.
- turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.
- once roasting time has finished transfer meat to a plate to rest.
- take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). All the brown stains on the walls of your pan will ad flavor and color to your sauce!
- strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones). Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat.
- Slice roast into 1/2 thick slices and pour gravy liberally over everthing.
- Best served with potato dumplings and sauerkraut.
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