Roast Pork With Prune And Apple Stuffing

herb, pork, stuffing

1 pork loin; boned
1/2 lb prunes
2 large apples; peeled and sliced
1 salt and white pepper
1 powdered ginger
1/2 cup butter
1 stock; or water
2 teaspoon cornstarch; dissolved in
1 ; a little cold water
2 tablespoon sweet or sour cream
1 tablespoon red currant jelly

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 pocketwith 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 tieing 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

Yield: 6 servings