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      Title: Roast Pork with Prune and Apple Stuffing
 Categories: German, Pork, Fruit
      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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