Stegt svinekam med aebler og svesker (Roast pork with apples and prunes)
In Denmark, rich meats like pork and goose are traditionally served with an apple and prune stuffing or garnish, which provide a delicious contrast to the flavour of the meat and help to cut the richness
- 2.25kg boned loin of pork
- 12 medium prunes, stoned
- 1 large cooking apple, peeled, cored and cut into 2.5cm cubes and sprinkled with 1 teaspoon lemon juice
- Salt and pepper
- Put the prunes into a saucepan, cover with cold water and bring to the boil.
- Remove from the heat and leave the prunes to soak for 30 minutes.
- Drain and dry.
- Pre-heat the oven to 180° C (350° F - gas 4), [fan oven 160° C].
- Using a long skewer, make a tunnel in the pork running the length of the loin.
- Lightly season with salt and pepper.
- Using your fingers, insert the prunes and apple pieces, alternately, and push them through the meat, using the long handle of a wooden spoon.
- Tie the loin securely at 2.5cm intervals.
- Place in a roasting tin and cook for 2 hours.
- The pork should be well done.
Serve with Brunede kartofler (Sugar browned potatoes) and vegetables
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