Roast Pork with Prunes and Apricots

Name: Roast Pork with Prunes and Apricots
Yield: makes 4 to 6 servings
Ingredients: 12 prunes; 12 dried apricots; 1 cup port, dry red wine, or water; One 2- to 3-pound piece boneless pork loin, cut from the rib (shoulder) end; Salt and black pepper; 1 tablespoon peeled and minced fresh ginger; 1 tablespoon sugar; 1/2 teaspoon cayenne; 1 cup dry white wine; 1/2 cup heavy cream, optional

December 14, 2011

Ginger may not be a spice you associate with Sweden, but it’s there (as is cardamom), and it makes its mark in this winter dish.When I was first served this, it was done in traditional, fancy style: a large roast of pork with a hole poked right through its center, stuffed with the dried fruit. It’s a glorious presentation and my first choice. But I have since been served it, and made it, in the simpler, stewed fashion of the variation, which is equally legit. I like this with Potato and Horseradish Gratin (page 482), but it’s good with most any potato dish.

Recipe notes

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