January 17, 2010: Roast Pork Loin with Poached Apples and Prunes

The sun was shrouded behind rain clouds today. Happily, I got a ten-mile run under my belt before the sky opened up to deliver the much-needed water to the parched Southern California landscape. I decided it would be a perfect afternoon to put a roast in the oven for an old-fashioned Sunday dinner.

This Scandinavian-style pork roast recipe is a cinch to prepare. If you have enough lead time to add the Poached Apples with Prunes and Port Wine, I highly recommend you take the effort.

PORK ROAST

1 4 1/2 to 5 pound boned pork loin roast
Salt and freshly ground pepper
3 T butter
3 T vegetable oil
3/4 cup dry white wine
3/4 cup heavy cream
1 T currant jelly

Preheat your oven to 350 degrees F.

Salt and pepper the roast. Melt the butter with the oil in a heavy casserole (one that has a lid). Brown the meat on all sides. Remove the meat from casserole and drain the fat. Add the wine and cream to the casserole and return it to the stove. Heat until the liquid comes to a simmer. Return the roast to the casserole, cover and place in the center of the oven. Cook for 1 1/2 hours, or until an internal meat thermometer reads 170 degrees F. Remove the roast and let it rest on a platter. Skim the fat off the surface of the liquid and return it to the stove. Bring it to a boil; cook until it has reduced to one cup. Whisk in the currant jelly. Carve the pork into 1-inch slices. Pass the sauce separately and serve with poached apples.

POACHED APPLES WITH PRUNES AND PORT WINE

16 medium prunes
2 t sugar
2/3 cup port wine
8 baking apples, such as Rome Beauties
1 cup sugar
1 quart water
Additional butter, optional

Marinate the prunes with the 2 teaspoons of sugar and port wine for six hours. Then, preheat the oven to 350 degrees F. Place the prunes with the marinade in a small baking dish and bake, uncovered, for 30 minutes.

Pare the apples, cut each in half length-wise and scoop out the core with a melon baller. Combine the sugar and water in a saucepan, put on the stove, bring to a boil, and boil for 3 minutes. Lower the heat, add 8 apple halves and simmer approximately 10 minutes, until tender but not soft and mushy. Transfer to a heated platter. Repeat with the remaining 8 halves. Drain the prunes from the marinade and place one prune in the core of each apple half. If desired, whisk some butter to the marinade, cook a couple of minutes and drizzle over the prune-stuffed apples.