|Name:||Boneless Pork Roast Stuffed with Apples and Prunes||Contributor:||Diana L Tracy|
|Description:||includes braised red cabbage and pan sauce||Posted:||2003-01-17|
|Key words:||pork, roast, cabbage, Scandanavian||Category:||Main Dishes|
1 head red cabbage, shredded
good-sized onion, chopped
1 can chix broth
coupla Tbsp white vinegar
2 apples, shredded
1/4 cup jelly: currant or anu homemade cranberry jelly or jam such as rasp, black, marion, etc
coupla cups beef broth
1/4-1/2 c madiera
1/2 c heavy cream
|Preparation:||Bonless Pork Roast Stuffed with Apples and Prunes:
Either roll the roast or stuff a sharp pointy thing the length of the roast, and poke apple quarters and prunes in it. Cover the top with bacon, and roast slowly in a 325 degree oven (start covered and increase the oven heat at the end to brown it at the end).
Oven Braised Red Cabbage with Apples and Onions:
Shred a head of red cabbage and a good-sized onion. Add chix broth, white vinegar, stir up, place in ovenproof bowl and braise for 1-1/2 hours or until soft and tender. Remove from oven, add apples, jelly. Return to oven for 1/2 hour.
You can start the cabbage way ahead; it reheats well. Or you can start the cabbage an hour ahead of the roast, and pull it out when you brown the roast.
Make a nice Pan Sauce from the drippings:
Use some bacon fat if there isn't enough fat in the pan. Saute up a coupla shallots, then add an couple of cups of beef broth and scrape up the brown bits. Add 1/4-1/2 c madiera, and reduce to about 1/2-1 c. Add 1/2 c heavy cream, and adjust seasoning to taste.
Serve sliced pork on a bed of cabbage and drizzle with a bit of the sauce.
|Notes:||This was a Scandanavian entry in one of the cookoffs.
This is easy and dang near infallible.