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Loin of Pork with Prunes




Source of Recipe


Mrs. R. A. Lindeberg


List of Ingredients




4 or 5 lbs. young loin of pork
8 or 10 large cooked prunes
1 Tbsp. sugar
1 tsp. salt
1 tsp. ginger
1/4 tsp. pepper


Recipe



Ask butcher to remove bone from loin. Wipe meat with clean, wet cloth. Fill cavity with prunes (seeds removed). Make 1 or 2 incisions. Place prune in each. Tie meat, if desired, using a string dipped in hot water. Rub roast well with mixed seasonings. Place in open roasting pan in hot oven (450°F) until lightly browned. Then in mod. oven (350°F). Allow 30 minutes per pound and 15 minutes extra for whole roast. Serve hot or cold. Serves 8 - 10.