Follow these steps for perfect results
pork loin
slits cut in
prunes
halved and pitted
salt
pepper
ginger
flour
prune juice
water
salt
to taste
pepper
to taste
red currant jelly
Cut deep slits in the pork loin.
Insert prune halves into the slits.
Rub the pork with salt, pepper, and ginger.
Roast uncovered in a 325°F oven for about 1.5 hours.
Remove the pork from the roasting pan when done.
Heat pan drippings in the pan.
Stir in the flour to create a roux.
Add prune juice and water to the roux.
Season with salt and pepper to taste.
Cook the gravy until thickened.
Stir in the red currant jelly.
Slice the pork and serve with the gravy.
Expert advice for the best results
Baste the pork occasionally with pan drippings for added moisture.
Use a meat thermometer to ensure the pork is cooked to a safe internal temperature.
Let pork rest for 10 mins before slicing
Everything you need to know before you start
20 minutes
Can be prepped a day in advance.
Serve sliced pork on a platter, drizzled with gravy, and garnished with fresh thyme.
Roasted potatoes
Braised red cabbage
Steamed green beans
Complements the pork and prunes nicely.
Discover the story behind this recipe
Traditional Danish Christmas dish.
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