Stuffed Pork Loin Norway
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Stuffed Pork Loin
Norway
  -   Svinestek med frukt
Makes
Effort:
Sched:
DoAhead:  
1-1/4 #  
***
2-1/2 hr  
Yes
A very popular dinner dish in Norway and Sweden, and an excellent party offering. It's quite easy to make and makes a fine presentation, but the cooking time is fairly critical. For a buffet I slice it and keep it in a warming pan with the cooking broth so it doesn't become dry.



3
8
8
8
ar
ar
3
3
3/4
1/3
#


oz


T
T
c
c
Pork Loin (1)  
Prunes, dry
Apricots, dry
Apple (2)
Salt
Pepper
Butter
Oil
Wine, white
Water
Make:   -   (stuff & bind 20 min, brown 40 min, roast 1 hr 20 min)
  1. Preheat the oven to 350°F.
  2. Put Prunes and Apricots in a saucepan with water to cover. Bring it to a boil, turn off the heat and let stand for 1/2 hour.
  3. Peel and core Apple. Cut it into chunks about 1 inch on a side and tumble it with a little lemon juice to prevent browning.
  4. Pierce the Pork Loin all they way through lengthwise. and expand the opening sufficient for stuffing. I first pierce it with a sharp cooking chopstick long enough to go all the way through. Then I run through with the handle of my egg spoon, also long enough to go the whole way. Finally I force a tapered wooden pestle, 1-1/4 inch diameter, all the way through.
  5. Drain Fruit and stuff the cavity, forcing in as much as you can, alternating prune, apricot and apple. close the ends with a chunk of apple.
  6. Bind the stuffed Pork Loin into a nice cylinder (see Photo). I tuck a thin slice of apple with the skin still on under the string that crosses the ends to help hold the stuffing in.
  7. Heat Oil and Butter in a Dutch Oven just sufficient to hold the loin. If you have an oval one, all the better, Fry over fairly moderate heat turning often until nicely browned on all sides. I try to keep the oil between 270°F and 300°F (using an infrared surface temperature thermometer), but in any case, slow is better. I brown with the flame under one end first, then the other end and the middle takes care of itself.
  8. Remove all the Oil from the Dutch Oven. Turn the roast fatty side up. Pour in the Wine and Water. Cover tightly and put in the oven (if your lid isn't tight enough put a sheet of aluminum foil between the pot and lid). Caution:, do not let the internal temperature of the thickest part exceed 165°F or you will have a very dry roast. At around 1 hour start monitoring the internal temperature frequently. When it hits about 164°F pull it out of the oven (temperature at the center will continue to rise to about 170°F. Let cool covered, then lift the roast out of the Dutch oven. Keep the broth, it makes a great sauce for the roast.
NOTES:
  1. Pork Loin:   Weight is for a boneless 1/2 loin (the way it's commonly sold around here).
  2. Apple:   Granny Smith is recommended, but other cooking apples would work as well.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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