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| Name: | Boneless Pork Roast Stuffed with Apples and Prunes | Contributor: | Diana L Tracy |
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| Description: | includes braised red cabbage and pan sauce | Posted: | 2003-01-17 |
| Key words: | pork, roast, cabbage, Scandanavian | Category: | Main Dishes |
| ID: | 328 | Updated: | 2006-01-09 11:01:28 |
| Ingredients: | roast
apples, prunes bacon 1 head red cabbage, shredded good-sized onion, chopped 1 can chix broth coupla Tbsp white vinegar 2 apples, shredded 1/4 cup jelly: currant or anu homemade cranberry jelly or jam such as rasp, black, marion, etc coupla shallots coupla cups beef broth 1/4-1/2 c madiera 1/2 c heavy cream |
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| Preparation: | Bonless Pork Roast Stuffed with Apples and Prunes:
Either roll the roast or stuff a sharp pointy thing the length of the roast, and poke apple quarters and prunes in it. Cover the top with bacon, and roast slowly in a 325 degree oven (start covered and increase the oven heat at the end to brown it at the end). Oven Braised Red Cabbage with Apples and Onions: Shred a head of red cabbage and a good-sized onion. Add chix broth, white vinegar, stir up, place in ovenproof bowl and braise for 1-1/2 hours or until soft and tender. Remove from oven, add apples, jelly. Return to oven for 1/2 hour. You can start the cabbage way ahead; it reheats well. Or you can start the cabbage an hour ahead of the roast, and pull it out when you brown the roast. Make a nice Pan Sauce from the drippings: Use some bacon fat if there isn't enough fat in the pan. Saute up a coupla shallots, then add an couple of cups of beef broth and scrape up the brown bits. Add 1/4-1/2 c madiera, and reduce to about 1/2-1 c. Add 1/2 c heavy cream, and adjust seasoning to taste. Serve sliced pork on a bed of cabbage and drizzle with a bit of the sauce. |
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| Notes: | This was a Scandanavian entry in one of the cookoffs.
This is easy and dang near infallible. |
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