That's Easy for You to Say:

Morbrad med Svedsker og Aebler

No, I don't have my fingers on the wrong keys.

This week, EGO will be hosting the Carnival of the Recipes.  I prewrote this thinking he wanted Danish recipes.  When I read the post today, I realized he is asking for Danish pastry...Well, this isn't pastry, and I'm not redoing the post. I figure you'll need a little protein to go with all that sugar
so I'm submitting it anyway.

Pork Loin Stuffed with Prunes and Apples from Foods of the World, Time-Life Books (with only a little rewriting...you know I can't resist.  Nothing substantive, though.) 

4 1/2-5 lb. boned center cut pork loin roast
12 medium pitted prunes
1 large tart apple, peeled, cored and cut into 1" cubes
1 tsp. lemon juice
Salt
Pepper
3 tbsp. butter
3 tbsp. vegetable oil
3/4 cup dry white wine
3/4 cup heavy cream
1 tbsp. red currant jelly

Place prunes in a saucepan, cover with cold water and bring to a boil.  Remove from the heat and let soak for 30 minutes, then drain, pat dry with paper towels and set aside.  Sprinkle cubed apple with the lemon juice to prevent discoloring. 

With a strong sharp knife, make a pocket in the pork by cutting a deep slit down the length of the loin, starting within 1/2 inch of each end, and going to within an inch of the other side.  Season the pocket with salt and pepper, and stuff it with the prunes and apples, sewing up the opening with strong kitchen thread.  Tie the loin at 1-inch intervals to keep its shape while cooking.

An alternate method of stuffing:  Buy a loin that is tied at 1" intervals (or ask butcher to tie it).  Make a hole in each end of the roast, then force a large skewer or a knife-sharpening steel through the length of the roast, rotating to expand the hole to at least 1/2 inch in diameter.  With your fingers, insert apples and prunes alternately into the tunnel.  Push them through from both sides using a round instrument (the long handle of a wooden spoon or the  before-mentioned sharpening steel would be ideal).

Preheat the oven to 350 degrees.  Lightly salt and pepper the roast. In a lidded casserole just large enough to hold the roast, melt the butter and oil over moderate heat.  When the foam subsides, add the loin, turning it from time to time until it is evenly browned on all sides.With a baster or large spoon, remove all fat from the pan.  Pour in the wine, stir in heavy cream, and whisk until it reaches a simmer on top of the stove.  Cover and cook in the center of the oven for 1 1/2 hours, or until the meat shows no resistance when pierced with the tip of a sharp knife.

Remove the roast from the pan.  Skim the fat from the pan and bring the liquid to a boil.  When reduced to about 1 cup, add currant jelly, reduce the heat, and simmer briefly until the sauce is smooth, stirring constantly.  Taste for seasonings and pur into sauce boat.

Cut strings from the loin, carve meat into 1" slices.  Pass sauce separately.

[I was looking for an illustration and found at  Eatzy Bitzy a lovely recipe for Pork Loin with Apples, Prunes and Mustard Cream Sauce, which she made with a recipe found on Epicurious. This is also a Scandinavian recipe.  You don't have to stuff the roast, which is nice.  And I'll bet it would be great with a package of (2) pork tenderloins.The actual illustration is from fbnr.com, a site with diabetic recipes, and the link is to their pork loin stuffed with apples recipe.]

[To learn all about prunes and the prune illustration, go here.]

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