Pork Loin with Prune Stuffing
PREPARATION 1. Preheat the oven to 230˚C (450˚F). Put the pork, fat side down, on a board. Make a cut about 3 cm (1 1/4”) deep along the length to within 1 cm (1/2”) of the ends, then make 2 deep cuts to its left and right, to create 2 pockets in the meat. 2. Put the prunes in a bowl. Spoon over the apple juice or water, then add the cookie crumbs. Remove the cardamom seeds from their pods and crush using a mortar and pestle or on a board, with the end of a rolling pin. Add to the bowl with salt and pepper. Mix well. 3. Stuff mixture into the pockets in the meat. 4. Tie the pork loin at regular intervals with string. Heat the oil in a roasting pan set on the stove and brown the roast over a high heat. Remove the meat and set aside. 5. Add the chopped onion to the pan and fry for 10 minutes, until golden. Return the pork to the pan, pour in the wine, and add the sugar and seasoning. 6. Roast for 10 minutes, then reduce the oven temperature to 180˚C (350˚F) and roast, uncovered, for another 1 hour and 50 minutes, or until cooked and golden brown.
7. Remove the roast from the pan and keep warm. Strain the meat juices through a sieve into a pan and simmer for 10 minutes, until slightly reduced. Carve the pork and serve with the sauce separately, accompanied by steamed green cabbage as well as stoned
prunes, apple, and leek slices sautéed in but- ter. Recipe and photo: Classic German Cookbook (Southwater/Anness Publishing Ltd.)
Grâce à vous, notre année a été des plus agréables... Merci et joyeuses Fêtes! K ING G ARAGE Thank you for making our year more special... Happy Holidays!
INGREDIENTS • 1.5 kg / 3 lb cured or smoked pork loin • 75 g / 3 oz / about 18 ready-to-eat prunes, finely chopped • 45 ml / 3 Tbsp apple juice or water • 75 g / 3 oz / 1 1/2 cups day-old
gingersnap crumbs • 3 cardamom pods • 15 ml / 1 Tbsp sunflower oil • 1 onion, chopped
• 250 ml / 8 fl oz / 1 cup dry red wine • 15 ml / 1 Tbsp soft dark brown sugar • salt and freshly ground black pepper • plus butter-sautéed stoned prunes, apple, and leek slices and steamed green cabbage, to serve
R EMORQUAGE / T OWING M ICHELIN • B.F. G OODRICH • U NIROYAL R ÉPARATION GÉNÉRALE / G ENERAL R EPAIRS I NSPECTION DU VÉHICULE / V EHICLE I NSPECTION C.P. 33, 935, HWY 17 • L’O RIGNAL ON K0B 1K0 • T ÉL . : 613 675-4834 • F AX . : 613 675-2877 A. A. K INGSBURY P ROPRIÉTAIRES 1408569 ONTARIO INC.
L’ÉQUIPE DE L’ORIGNAL PACKING DÉSIRE REMERCIER TOUS SES CLIENTS POUR LEUR CONFIANCE ET VOUS SOUHAITE DE JOYEUSES FÊTES ! THE L’O.P. TEAMWISH TO THANK ALL THEIR CUSTOMERS FOR THEIR CONTINUED SUPPORT AND WISH YOU ALL HAPPY HOLIDAYS! Nouvelle image... même qualité et service New look... same quality and service Redécouvrez le plaisir de cuisiner en famille ! Rediscover the joy of home cooking with family!
2567, route 17, L’Orignal, ON KOB 1K0 | Tél.: 613 675-4612 • www.lorignalpacking.ca
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