Pork Roast With Prunes Recipe
Ingredients
| Dried prunes | 12 Large | |
| Beef bouillon | 1 Cup (16 tbs) | |
| Boneless pork roast | 4 Pound, cut into 1 inch slices | |
| Pepper | 1⁄2 Teaspoon | |
| Ground ginger | 1⁄4 Teaspoon | |
| Salt | 1 1⁄2 Teaspoon | |
| Apples | 2 Large | |
| Water | 3⁄4 Cup (12 tbs) | |
| Sugar | 1 Tablespoon | |
| Lemon juice | 1⁄2 Teaspoon | |
| Parsley leaves | 5 (For Garnish) |
Nutrition Facts
Serving size
Calories 759 Calories from Fat 297
% Daily Value*
Total Fat 33 g50.7%
Saturated Fat 13 g65%
Trans Fat 0 g
Cholesterol 222.3 mg74.1%
Sodium 2553.9 mg106.4%
Total Carbohydrates 29 g9.7%
Dietary Fiber 3.4 g13.4%
Sugars 19.1 g
Protein 88 g175.1%
Vitamin A 5.5% Vitamin C 21.4%
Calcium 3.6% Iron 17.7%
*Based on a 2000 Calorie diet
Directions
Remove and pit.
Reserve bouillon and 4 prunes.
Mix remaining prunes with pepper and ginger.
Push them in between the slices of the roast.
Place pork on a microwave oven roasting rack or on an inverted saucer in a glass baking dish to permit the fat to drain.
Cook on the highest setting for 24 minutes.
Turn roast over and rotate the dish one-quarter of a turn and cook for another 20 to 24 minutes on "roast" setting.
Remove from oven and transfer roast to serving plat ter.
Sprinkle with salt and cover with alu minum foil.
Let the roast rest for 15 minutes before serving.
The pork will continue cooking.
Pour off fat from roasting pan.
Add reserved bouillon.
Bring to boil on highest setting for 2 minutes.
Stir and continue cooking to reduce juices.
Core apples.
Slice each into 4 rings.
Put water and sugar in a 1 quart glass dish.
Heat for 1 minute to dissolve sugar; add lemon juice.
Place apple rings in liquid and cook on highest setting for 3 minutes or until apples are soft but not mushy.
Place apple rings around the roast and fill the center of each with a prune.
Garnish with parsley.
Chef
