The Frugal Gourmet On Our Immigrant Ancestors/Jeff Smith 1990

Swedish Loin of Pork (Flaskkarre)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
15 dried prunes, pitted 12 dried apricots, pitted 1-1/2 cups water
1 3-pound loin of pork, almost all visible fat removed 1 teaspoon salt 1/4 teaspoon freshly ground black pepper
SAUCE FOR PORK LOIN: reserved prunes and apricots with juice from above recipe 1 cup dry white wine 1 cup chicken stock or use canned
pan drippings



1 Cover the prunes with the 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 1/2 the cooked prunes and apricots in the slits. Tie the meat up into a roast. Insert a meat thermometer. Place the meat on a roasting rack in a pan and place 1 cup water in the bottom of the pan. Additional water may have to be added to prevent drying. Roast in a preheated 325 oven for 1-1/2 to 1-3/4 hours. Remove the meat when the thermometer registers 155.
2 SAUCE FOR PORK LOIN: Place all of the 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 of cornstarch dissolved in 2 tablespoons of water, stirred into the sauce while simmering.

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