FILLED LOIN OF PORK
Fylld fläskkarré
If you want a nice piece of pork and want to try something a Little different, try this recipe. You can fill it with apples and prunes which makes it particularly delicious and juicy.
Serves 6
3 lbs boneless loin of pork
4½ oz seedless prunes
2 tart apples
1 large onion
1 teaspoon salt
some white pepper
some ginger
1.6 cup bouillon (I use chicken)
2 tablespoons flour
0.4 cup cream, 12 to 15% fat or the like (optional)
soy sauce if needed
Trim the meat. Make a broad cut on the upper side or make a hole in the middle of the meat for the filling. Let the prunes swell in water for about 30 minutes. Peel and finely dice the apples. Peel and slice the onion.
Finely dice the prunes. Mix them with the apples and spices. Put the onions in the bottom of an oven-proof pan. Put the filling in the cut in the meat and press in as much filling as possible. Put remaining filling on the onions. Put the meat on top and into the oven at 440F for about 15 minutes.
Lower the heat to 350F. Dilute with bouillon and continue cooking the meat for about 1½ hours or until nicely colored and done. Baste with the pan juices while cooking.
Take out the meat and keep warm. Strain the pan juices and thicken with some flour stirred with some cream if you wish. Let the sauce boil and flavor with some soy sauce.
Carve the meat and serve with red cabbage or sprouts or both, apple sauce and the sauce or pan juices.
Enjoy!
Bella
Fylld fläskkarré
If you want a nice piece of pork and want to try something a Little different, try this recipe. You can fill it with apples and prunes which makes it particularly delicious and juicy.
Serves 6
3 lbs boneless loin of pork
4½ oz seedless prunes
2 tart apples
1 large onion
1 teaspoon salt
some white pepper
some ginger
1.6 cup bouillon (I use chicken)
2 tablespoons flour
0.4 cup cream, 12 to 15% fat or the like (optional)
soy sauce if needed
Trim the meat. Make a broad cut on the upper side or make a hole in the middle of the meat for the filling. Let the prunes swell in water for about 30 minutes. Peel and finely dice the apples. Peel and slice the onion.
Finely dice the prunes. Mix them with the apples and spices. Put the onions in the bottom of an oven-proof pan. Put the filling in the cut in the meat and press in as much filling as possible. Put remaining filling on the onions. Put the meat on top and into the oven at 440F for about 15 minutes.
Lower the heat to 350F. Dilute with bouillon and continue cooking the meat for about 1½ hours or until nicely colored and done. Baste with the pan juices while cooking.
Take out the meat and keep warm. Strain the pan juices and thicken with some flour stirred with some cream if you wish. Let the sauce boil and flavor with some soy sauce.
Carve the meat and serve with red cabbage or sprouts or both, apple sauce and the sauce or pan juices.
Enjoy!
Bella
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