Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Pork loin; boned Stock; or water
1/2 lb Prunes 2 ts Cornstarch; dissolved in
2 lg Apples; peeled and sliced ;a little cold water
Salt and white pepper 2 tb Sweet or sour cream
Powdered ginger 1 tb Red currant jelly
1/2 c Butter

Cut a pocket down one side of the meat. Parboil prunes 10 min in
water to cover. Drain, cut in half and remove pits. Combine prunes
and apples; stuff meat pocket with fruit and rub outside with salt,
pepper and ginger. tie meat closed with string. Heat butter in a
Dutch oven and when bubbling, brown meat on all sides 10 min using
string to turn it. Add water or stock to cover bottom of the pan.
Cover, bring to a boil, reduce heat and braise about 1 1/2 hrs until
meat is fork tender adding liquid as needed. Baste frequently. Remove
meat to a heated platter; skim fat from the pan juices. Thicken with
the cornstarch slurry, bring to a boil and simmer 2-3 min until gravy
is smooth. stir in cream and jelly.

Variations: -1- For a larger meal tie two loins together and add 45
min to cooking time. -2- Stuff a boned leg or shoulder by laying out
boned meat, spreading stuffing, rolling up jelly roll style and
tying it. Cooking time 3-4 hrs. -3- Use this technique with other
stuffings. From: The German Cookbook by Mimi Sheraton, 1965 Posted
by: Jim Weller
Submitted By JIM WELLER On 12-19-95

Browse by categories