Roast Pork Loin Old Polish Style Recipe
Summary
Cooking Time1 Hr 20 MinDifficulty LevelMedium
Health IndexJust EnjoyServings6
HealthyHigh Protein
Ingredients
| Pork loin roast | 3 Pound | |
| Lard | 7 Tablespoon | |
| Salt | To Taste | |
| 1 cup pitted, dried prunes, parboiled for 5 minutes and drained | ||
| 2 cups stock, heated to boiling | ||
| 1/2 cup raisins, soaked in warm water for 15 minutes and drained | ||
| Honey | 1 Tablespoon | |
| Butter | 1 Tablespoon | |
| Marjoram | 1/2 Teaspoon | |
Directions
Brown the meat on all sides in the lard.
Transfer the meat to a roasting pan, and sprinkle it with salt.
Add the prunes, pour the boiling stock over the meat, and roast in a preheated 375° F. [190° C] oven for about an hour, basting regularly.
Remove the meat to a warmed platter.
Puree the prunes and degreased pan juices through a strainer or food mill into a saucepan, and add the raisins, honey, butter and marjoram.
Cover and simmer this sauce for a few minutes.
Slice the meat, pour the sauce over it, and serve with buckwheat groats or potatoes and seasonal salads such as apples with horseradish sauce.
Transfer the meat to a roasting pan, and sprinkle it with salt.
Add the prunes, pour the boiling stock over the meat, and roast in a preheated 375° F. [190° C] oven for about an hour, basting regularly.
Remove the meat to a warmed platter.
Puree the prunes and degreased pan juices through a strainer or food mill into a saucepan, and add the raisins, honey, butter and marjoram.
Cover and simmer this sauce for a few minutes.
Slice the meat, pour the sauce over it, and serve with buckwheat groats or potatoes and seasonal salads such as apples with horseradish sauce.
Chef
