I’m going back to my Danish roots with this one. It was my dad’s favourite way to enjoy a pork roast. Pork and fruit are good friends.
1 pork roast
1 cup prunes, chopped
1 apple, peeled and chopped
1 litre chicken stock
salt and pepper
olive oil for browning
Start at the bottom edge of the roast and cut about a centimeter from the bottom, cutting and unrolling the roast so you are basically opening it up, creating a flat piece of meat. Pound it to tenderize it and further flatten it. Season with salt and pepper.
Pat the cut fruit onto the meat, and roll up. Season with salt and pepper on the outside. Don’t worry if some fruit falls out of the ends, just add it to the pot to flavour the gravy later on.
Using kitchen string, tie the roll so it doesn’t come undone.
Heat the olive oil in a Dutch oven. Brown the roast on all sides. Add the chicken stock and any apple and prune bits that fell out when you rolled the meat. Cover and bake in a preheated 350 degree F oven for about 90 minutes.
You will end up with a dark gravy in the bottom of the pan.
Take the roast out to rest, and bring the gravy to a boil. Slowly add a flour and water slurry to the gravy, stirring as you go until it is thickened. We like to serve it with boiled potatoes.