Wednesday, March 22, 2017

Svesker og æble fyldte svinekød lænd stege. (Prunes and Apples Stuffed Pork Loin)

I'm writing a cookbook featuring Danish Recipes, that I've made and blogged about.  One of the recipes included in there will be this one.
Svesker og æble fyldte svinekød lænd stege.   Prunes and Apple Stuffed Pork Loin

I grew up on a pig farm, and while we also raised beef, and chickens along with lots and lots of vegetables, pork will always be my first protein love.

I've been wanting to make a roast duck stuffed with apples and prunes for awhile now and just haven't gotten around to it yet, but last week we had our monthly Boat Club potluck and since I just so happened to have a whole Pork Loin, which I'd bought to make Chile Verde with.  I decided to try making Svesker og æble fyldte svinekød lænd stege. (Prunes and Apples stuffed in a Pork Loin) to take as my contribution.
And I'm so glad I did.  I barely got to taste some of it cause, the other people attending the potluck liked it as well.

And just for fun, I also looked up the recipe in one of old (circa 1917) cookbooks to make sure I had it right and, I did.
And...
I think it tasted as good as any dish my mother would have made.
Cut the loin lengthwise, until almost all the way through.
 Unfold, and then make the second cut

 Just like this, and don't worry about all those jagged little cuts, you'll never notice them when you carve the roast.
First and second layer
All tied up, not so pretty, but it does the trick. 
I took this one to the Boat Club Potluck and forgot to take a picture until I was halfway through carving this.

The prunes kind of melt into the meat, and the apples stay nice and firm and both add a lovely sweet note to the meat.
Now I'm making myself hungry, again. 



yield: 4-6 servingsprint recipe

Svesker og æble fyldte svinekød lænd stege. (Prunes and Apples stuffed in a Pork Loin)

prep time: 20 MINScook time: 1 hour and 30 MINStotal time: 1 hours and 50 mins
This prune and apple filled Pork Loin roast is easy to make, and totally delicious. Serve it with some new potatoes, a little rødkål and you've got a Danish meal fit for a king.

INGREDIENTS:

  • 2 + lb. Boneless Pork Loin
  • 1 apple, peeled and cut into slices
  • 12 + seedless prunes, soaked
  • Salt and Pepper to taste
  • Butcher twine to bind up the roast.

INSTRUCTIONS:

  1. Place the prunes in a pot with just enough water to cover them. Put the pot on the stove, and heat for about 5 minutes, just long enough to get them warm. Take the pot off of the stove and set aside while you prepare the rest. 
  2. Butterfly the roast by cutting a long slit, lengthwise, cutting almost all the way through. Unfold this flap, then make another lengthwise cut, almost all the way through. You'll end up with a flat piece of meat, which you can then fold like a letter. Go ahead, fold it up, and then while it's folded up, take a couple of yards of butchers twine and cut it, ready to tie up the roast. Please look at the pictures up above for a visual guide. 
  3. Peel and cut an apple into slices. Sprinkle salt and pepper onto the cut sides of the roast, then on one third of the meat, place a single layer of apple slices down, add one half of the prunes. Place your hand under the meat and fold it over, as if you were folding a letter for an envelope, so that the first layer of apples and prunes is enveloped by the meat. (Get it? Enveloped by the meat). 
  4. Place another layer of apple slices on the top third of the meat, and top with the prunes. Fold over the last third of the meat over top. Take the twine you've cut, make a small loop on one end, pull the other end of the twine through it to make a larger loop. Place this larger loop around the roast, and proceed to wrap it up. I use a modified blanket stitch, to keep the twine from just wrapping it around like a mummy. (My technique does need improving, sigh). And when a piece of apple tries to escape, just shove it back in, and tie off the ends as well. 
  5. Place fat side up in a oven safe pan and roast for about 1 1/2 hours or until the internal temperature reaches 160 deg. Take out of oven and let rest for 15 minutes before carving. 
  6. Drizzle the au jus over the meat after carving for an extra boost of flavour or use to make a gravy to serve alongside.
Created using The Recipes Generator
Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

1 comment:

  1. This looks delicious and I can't wait to try it! Hope you have a fantastic weekend and thanks so much for sharing with us at Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete

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