Loin of Pork with Prunes recipe
information
1. Score the pork rind into 1 cm (1/2 inch) strips without cutting through the underlying fat.
2. Rub rind with salt and place on rack in roasting dish, fat side down.
3. Cook in a hot oven for 15 minutes until bubbly and crisp. Divide into strips and serve with pork loin.
ingredients
2 kg (4 lb) pork loin, boned and rind removed
salt and pepper
20 prunes, stoned
1/4 cup prune juice
1 1/2 cups stock or water
2 tablespoons plain flour
1 tablespoon redcurrant jelly
salt and pepper
20 prunes, stoned
1/4 cup prune juice
1 1/2 cups stock or water
2 tablespoons plain flour
1 tablespoon redcurrant jelly
method
1. Rub pork all over with salt and pepper.
2. Place prunes along the inside of the loin. Roll up and tie securely with white string.
3. Place in a roasting dish and cook in a moderate oven 180-190°C (350-375°F) for 2 to 2 1/2 hours until meat is tender.
4. When cooked, remove string, slice and keep warm.
5. Pour off excess fat from roasting dish. Add prune juice and stock and heat.
6. Mix flour to a smooth paste with a little cold water and blend in.
7. Simmer, stirring constantly, until thick and smooth. Season to taste with salt and pepper.
8. Add redcurrant jelly, mix thoroughly and pour over meat.
9. Serve immediately.
ote: Prune juice is manufactured in small tins by baby food manufacturers.
2. Place prunes along the inside of the loin. Roll up and tie securely with white string.
3. Place in a roasting dish and cook in a moderate oven 180-190°C (350-375°F) for 2 to 2 1/2 hours until meat is tender.
4. When cooked, remove string, slice and keep warm.
5. Pour off excess fat from roasting dish. Add prune juice and stock and heat.
6. Mix flour to a smooth paste with a little cold water and blend in.
7. Simmer, stirring constantly, until thick and smooth. Season to taste with salt and pepper.
8. Add redcurrant jelly, mix thoroughly and pour over meat.
9. Serve immediately.
ote: Prune juice is manufactured in small tins by baby food manufacturers.
serving amount
serves: 6 - 8
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