Stuffed Pork Roast with Browned Potatoes. Here I am on the first day of my challenge to cook meals for myself only using what I have in my home. This week I have challenged myself to stay away from the shops and only cook and feed myself with what I already have in my home/larder/refrigerator/freezer.
I have gotten into the habit of picking up meat and poultry when I am in the shops that is marked down and then popping it into the freezer for later use, but then what do I do? I pick up fresh meat/poultry to use because I have forgotten to take anything out of the freezer.
This week I am not doing that! I am going to use what I already have and try to remember to take things out of the freezer the night before.
This lovely bone-in pork loin roast had been shouting to me for weeks and weeks, and so I made a point of taking it out of the oven and popping it into the refrigerator to thaw out on Saturday night. I thought it would make for a delicious Sunday dinner.
This recipe for a Stuffed Pork Roast with Browned Potatoes is one that I got from my McCalls Cooking School Binder collection many years ago. I had started to collect the recipe cards for in it even before I finished high school.
Unfortunately I had to leave this set behind in the UK when I moved back to Canada 2 1/2 years ago. Fortunately, I had, in years past, taken the time to record the recipe for this lovely pork dish on what was then called Recipe Zaar. (Food.com)
I had not made it in a very long time. All the stars were aligned and I had everything I needed right here in the house to make the recipe. There was no time like the present.
Cooking a roast of any kind is a great means of economy as you end up with leftovers that you can dress up in other ways! In fact, I often enjoy the leftovers more than the main meal!
Apparently this is the Swedish way of roasting pork. Stuffed with prunes and cooked in a broth along with potatoes which have been cut in the accordion fashion, when sliced the meat reveals a lovely pattern of sweet and sticky prunes surrounded by succulent perfectly cooked meat.
You can of course also alternate prunes and apricots when stuffing the pork which is also incredibly delicious.
The potatoes cook to golden perfection and the pan juices yield a delicious creamy gravy to spoon over top! Altogether it makes for a very delicious meal, accompanied with a cooked vegetable on the side!
WHAT YOU NEED TO COOK STUFFED PORK ROAST WITH BROWNED POTATOES
Simple ingredients, put together in the most delicious way. A bit different than the norm, but incredibly tasty!
For the Meat:
- 4 lb. (1 3/4 kg) bone in Pork Loin, at room temperature
- 14 - 16 dried pitted prunes ( can use a mix of prunes and apricots
- 1 lemon, halved
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp ground ginger
- 1 1/4 cups (300ml) condensed beef broth, undiluted
- 8 medium potatoes, peeled
- 1/4 cup (60g) butter, melted
- 1/2 tsp sweet paprika
- 3 TBS all purpose plain flour
- 1/4 tsp ground ginger
- 1/2 cup (120ml) milk
- salt and black pepper to taste
My pork loin roast was quite lean and had a nice cap on it, along with rib bones attached. This was nice as it allowed the roast to stand up beautifully in the roasting dish.
I had a big bag of Sunsweet prunes that I had purchased from Costco and so was able to use those. I often will alternate them with apricots. Prunes and apricots are a brilliant combination.
You may think that ginger is an odd spice to use with pork, but trust me when I tell you it works beautifully! Its not that strong actually.
The condensed beef stock I used comes in small tetra cartons. If you are able to get it in cans you can use that. I admit I was a bit worried it might be too strong so I did dilute it a tiny bit, by about half the recommended amount of water added so that it was not full strength.
I used russet potatoes that I peeled and then cut in half crosswise.
HOW TO MAKE STUFFED PORK ROAST WITH BROWNED POTATOES
Trust me when I tell you that this only looks complicated. It is really very easy to make and smells fabulous when it is cooking.
Wash and pare the potatoes. Cut into the potatoes, making cuts 1/4 inch apart along the top edge, taking care not to cut all the way down to the bottom. (I cut the potatoes in half first, crosswise, giving them a flat side to help keep them stabilized when cutting.) Place into ice water to chill for about an hour.Preheat the oven to 350*F/180*C/ gas mark 4. Pat the roast dry with some paper towels and trim off any excess fat and or rind, discarding. Take a long narrow bladed sharp knife and make an incision/pocket through the middle of the roast, working from each end through to the center.Using your fingers push the prunes into the pocket to fill completely. If using apricots as well, alternate the two.Mix the salt, pepper and ginger together. Rub the roast on all sides with this mixture. Place into your roasting pan. The pork will rest on the bones, no need for a roasting rack. Pour the beef stock around the roast. Cover tightly with foil or a lid and roast in the preheated oven for 30 minutes.Drain and pat dry the potatoes. Mix the butter and paprika in a dish. Roll the potatoes in this mixture twice.Remove the roast from the oven and uncover. Place the potatoes in the roasting pan around the roast. Drizzle any remaining butter over the potatoes.Roast, uncovered, for a further 1 hour and 20 minutes, or until a meat thermometer registers 170*F/77*C. Remove the roast to a heated platter along with the potatoes, tent and keep warm.Pour the pan drippings into a two cup/1 pint measuring cup. Skim off any fat, reserving two tablespoons of the fat and adding it to a saucepan. Discard the rest. To the pan drippings add water to the equivalent of 1 1/4 cup (300ml).Heat the reserved fat in the sauce pan and whisk in the flour until smooth. Cook for a minute, whisking. Whisk in the pan juices/water mixture gradually along with the milk. Bring to the boil, whisking constantly until thickened. Leave to simmer for several minutes. Taste and adjust seasoning as required.Slice the pork into slices for serving and serve with the roasted potatoes and gravy.
This was incredibly delicious, just as I had remembered it being. The meat was tender and juicy and that touch of fruit in the center cut the richness of it perfectly.
The potatoes were cooked beautifully and had a lovely flavor as did the gravy. I cooked some carrots and frozen peas to serve on the side to complete the meal. Altogether, this was a really nice dinner!!
Some other recipes for roast pork that you might enjoy that I have posted on here are:
ROAST PORK WITH SAGE AND POTATOES - The pork in this recipe gets rubbed with a lovely mixture of garlic and sage prior to roasting. That same garlic and herb mixture is tossed with the potatoes that roast along side of the pork. The drippings from the pork create lovely sticky roasted potatoes that are incredibly delicious. Both the meat and the potatoes together are phenomenal!
POT ROASTED PORK WITH CABBAGE AND CARROTS - I lovePot Roasting. Especially when it means combining tender pork with fresh carrots and cabbage wedges! This Pot Roasted Pork with Cabbage and carrots is one of my favorite meals. A long slow braise results in succulent moist pork, tender roasted carrots, butter tender cabbage and a rich gravy that is to die for.
Yield: 8Author: Marie Rayner
Stuffed Pork Roast with Browned Potatoes
Prep time: 20 MinCook time: 2 HourTotal time: 2 H & 20 MThis is a most delicious way to cook and serve pork. A bone in pork loin is stuffed with dried fruit and then roasted in a broth in the oven along with potatoes cut accordion style. A delicious gravy is made to spoon over the cooked meat and potatoes.Ingredients
For the Meat:- 4 lb. (1 3/4 kg) bone in Pork Loin, at room temperature
- 14 - 16 dried pitted prunes ( can use a mix of prunes and apricots
- 1 lemon, halved
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp ground ginger
- 1 1/4 cups (300ml) condensed beef broth, undiluted
- 8 medium potatoes, peeled
- 1/4 cup (60g) butter, melted
- 1/2 tsp sweet paprika
- 3 TBS all purpose plain flour
- 1/4 tsp ground ginger
- 1/2 cup (120ml) milk
- salt and black pepper to taste
Instructions
- Wash and pare the potatoes. Cut into the potatoes, making cuts 1/4 inch apart along the top edge, taking care not to cut all the way down to the bottom. (I cut the potatoes in half first, crosswise, giving them a flat side to help keep them stabilized when cutting.)
- Place into ice water to chill for about an hour.
- Preheat the oven to 350*F/180*C/ gas mark 4.
- Pat the roast dry with some paper towels and trim off any excess fat and or rind, discarding. Take a long narrow bladed sharp knife and make an incision/pocket through the middle of the roast, working from each end through to the center.
- Using your fingers push the prunes into the pocket to fill completely. If using apricots as well, alternate the two.
- Mix the salt, pepper and ginger together. Rub the roast on all sides with this mixture. Place into your roasting pan. The pork will rest on the bones, no need for a roasting rack.
- Pour the beef stock around the roast. Cover tightly with foil or a lid and roast in the preheated oven for 30 minutes.
- Drain and pat dry the potatoes. Mix the butter and paprika in a dish. Roll the potatoes in this mixture twice.
- Remove the roast from the oven and uncover. Place the potatoes in the roasting pan around the roast. Drizzle any remaining butter over the potatoes.
- Roast, uncovered, for a further 1 hour and 20 minutes, or until a meat thermometer registers 170*F/77*C. Remove the roast to a heated platter along with the potatoes, tent and keep warm.
- Pour the pan drippings into a two cup/1 pint measuring cup. Skim off any fat, reserving two tablespoons of the fat and adding it to a saucepan. Discard the rest. To the pan drippings add water to the equivalent of 1 1/4 cup (300ml).
- Heat the reserved fat in the sauce pan and whisk in the flour until smooth. Cook for a minute, whisking. Whisk in the pan juices/water mixture gradually along with the milk. Bring to the boil, whisking constantly until thickened. Leave to simmer for several minutes. Taste and adjust seasoning as required.
- Slice the pork into slices for serving and serve with the roasted potatoes and gravy.
Did you make this recipe?
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