pork roast, scandinavian style (sallye)

How To Make pork roast, scandinavian style (sallye)

• 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.
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