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Cooking For Fun

Swedish Main Dishes
 


 


Swedish Loin of Pork
Courtesy of Sarah

Pork Loin:
15 Dried prunes -- pitted
12 Dried apricots -- pitted
3 Pounds Pork loin -- with almost all
of the visible fat removed
1/4 Teaspoon Freshly-ground black pepper -- or to taste
1 Teaspoon Salt -- or to taste
Sauce:
1 cup Dry white wine
1 cup Chicken stock -- fresh or canned
Pan drippings from above
Reserved prunes and apricots
with juice from above
1 tablespoon Cornstarch -- optional

Cover the prunes with water, bring to a boil. Turn off the heat, add the apricots and let cool. Drain and reserve the liquid. With a sharp knife make slits the length of the pork loin. Rub the roast with salt and pepper and insert one-half of the cooked prunes and apricots in the slits. Tie up the meat into a roast. Insert a meat thermometer. Place the meat on a roasting rack in a pan and place 1 cup of water in the bottom of the pan. Additional water may be needed to prevent drying. Roast in a preheated 325-degree oven for 1-1/2 to 1-3/4 hours. Remove the meat when the thermometer registers 155 degrees. While roast is cooking, place all sauce ingredients in a small saucepan and bring to a simmer. Cook for 5 minutes. Puree in a food blender until smooth. Return the sauce to the pan. Bring to a simmer before serving. You may want to thicken the sauce with 1 tablespoon cornstarch dissolved in 2 tablespoons water, stirred into the sauce while it is simmering.

Comments: This is another dish offered in the home of my Swedish friend Joanne Klein. She is a terrific cook and adds dried fruits to get the characteristic sweet Swedish flavor of this dish.
 

 



 
 

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