How to make it

  • Preheat oven to 350.
  • Place prunes into saucepan. Cover with cold water. Bring to boil, then remove from heat. Allow prunes to soak for 30 minutes, then drain.
  • Slice the apple into 1 inch cubes. Add lemon juice and mix thoroughly to prevent discoloration.
  • Mix prunes and apples together.
  • Make a pocket in the roast by slicing a deep slit along one side, starting from within 1 inch of one end and slicing to within 1 inch of the other end.
  • Stuff roast with prune-apple mix. Season roast with pepper. (no salt yet) Tie securely at 1 inch intervals so it will keep its shape during cooking.
  • In an oven-proof, stovetop-safe casserole equipped with a cover, and just large enough to hold the roast, melt butter and oil. Brown roast on all sides, including ends, using 2 wooden spoons to turn it from time to time. Browning should take about 20 minutes.
  • Using a bulb baster or large spoon, remove excess fat from pan, leaving juices.
  • Pour white wine and cream over the roast. Cover, and roast 1.5 hours at 350, or until done per meat thermometer.
  • Remove roast from oven. Remove roast to heated platter and cover while making sauce.
  • Skim fat from pan juices. Bring to boil over high heat. Boil until reduced to 1 cup. Add jelly. Reduce heat and continue boiling, stirring, until smooth. Taste for seasoning. Pour into heated sauceboat.
  • Carve roast carefully into 1 inch slices. Each slice will consist of a round of pork with apples and prunes in the center. Sprinkle lightly with salt just before serving. Pass sauce separately.

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  • suestonebender 9 years ago
    This sounds so delicious and earthy! I would never have thought to try the prunes, but I bet they offer a really rich base to this. Can't wait to try it.
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