Title: Roast Pork with Prune and Apple Stuffing
Categories: German Pork Stuffing
Yield: 6 Servings

1		Pork loin; boned
1/2	lb	Prunes
2	lg	Apples; peeled and sliced
		Salt and white pepper
		Powdered ginger
1/2	c	Butter
		Stock; or water
2	ts	Cornstarch; dissolved in
		;a little cold water
2	tb	Sweet or sour cream
1	tb	Red currant jelly

Cut a pocket down one side of the meat. Parboil prunes 10 min in water to cover. Drain, cut in half and remove pits. Combine prunes and apples; stuff meat pocketwith fruit and rub outside with salt, pepper and ginger. tie meat closed with string. Heat butter in a Dutch oven and when bubbling, brown meat on all sides 10 min using string to turn it. Add water or stock to cover bottom of the pan. Cover, bring to a boil, reduce heat and braise about 1 1/2 hrs until meat is fork tender adding liquid as needed. Baste frequently. Remove meat to a heated platter; skim fat from the pan juices. Thicken with the cornstarch slurry, bring to a boil and simmer 2-3 min until gravy is smooth. stir in cream and jelly.

Variations: -1- For a larger meal tie two loins together and add 45 min to cooking time. -2- Stuff a boned leg or shoulder by laying out boned meat, spreading stuffing, rolling up jelly roll style and tieing it. Cooking time 3-4 hrs. -3- Use this technique with other stuffings. From: The German Cookbook by Mimi Sheraton, 1965 Posted by: Jim Weller

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