Make your own free website on
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
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.



 If you have comments or suggestions, email us at

  Webpage designed and maintained by Leilani Devries