Prune-Stuffed Roast Pork
3 1/2 lb loin of pork
1 pkg (1 lb) pitted prunes
2 tablespoons butter or regular margarine
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground ginger
2 cans (10 1/2 oz size) condensed beef broth, undiluted
1/2 cup lemon juice
1 envelope unflavored gelatine
4 slices lemon
1. Preheat oven to 350F.
2. Wipe pork with damp paper towels; trim off excess fat.
3. With long, sharp knife or 2 skewers, make 2 deep holes 1 inch apart, on each end, straight through the length of roast.
4. Using fingers, push 12 to 14 prunes into holes.
5. In hot butter in 6-quart Dutch oven (about 14 inches long), brown roast on each side. Sprinkle with salt, pepper, and ginger.
6. Place rest of prunes in Dutch oven, and pour in 1 can beef broth. Insert meat thermometer into thickest part of meat. Roast, covered, 30 minutes.
7. Remove cover. Roast, basting every 30 minutes, 1 1/2 hours, or until thermometer registers 180F; add water if necessary.
8. Remove roast from pan to tray. Purée liquid from pan, prunes, and 1/4 cup lemon juice in electric blender.
9. Spread purée over roast. Refrigerate several hours.
10. To make glaze: In small saucepan, soften gelatine in remaining 1/4 cup lemon juice. Add remaining can beef broth; stir over medium heat until mixture starts to boil.
1. Set pan in bowl of ice cubes, stirring occasionally, 15 minutes, until mixture is consistency of unbeaten egg white.
12. To decorate: Cut lemon slices in half. Press into prune purée, in an attractive pattern. Spoon thickened gelatine mixture over entire surface. Refrigerate 1 hour. Serves 6 to 8.
©Copyright 1973 by The McCall Publishing, Co. All rights reserved. Printed in U.S.A.