Recipe - Fruited Pork Roast Scandinavian Style

3 pound Boneless rolled pork loin ro
ast
8 Pitted dried prunes
12 ounce Great western beer
One half teaspoon Ginger
1 md Apple, peeled and chopped
1 teaspoon Lemon juice
One half teaspoon Salt
Pepper
One fourth cup Flour

Fat grams per serving: Approx. Cook Time: 3 hr 1. Remove
string from roast. Using a sharp knife, cut a pocket in the pork by making
a deep slit in the loin, going to One half inch of the 2 ends and 1 inch of the
other side. 2. Meanwhile, combine prunes, beer, and ginger in a saucepan,
heat to boiling. Remove from heat, let stand 5 min. 3. Mix apple with lemon
to prevent darkening. Drain prunes, reserving liquid; pat dry with paper
towels. Combine prunes and apple. 4. Pack fruit into pocket in pork. Tie
roast with string at 1 inch intervals. 5. Place meat on rack in roasting
pan. 6. Roast meat at 350 degrees F for 2 2 One half hours, allowing 40 to 45
minutes per pound. Baste occasionally with liquid drained from prunes. 7.
Transfer meat to platter. Skim fat from cooking liquid. Deglaze roasting
pan with a little water, add to cooking liquid. Add salt and enough
additional water to measure two cups. Make a paste of flour and water,
combine with cooking liquid and cook, stirring constantly until thickened.
Serve in a sauce boat with cut or sliced up roast. Makes 8 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini