Danish Roast Pork Recipes

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DANISH ROAST PORK



Danish Roast Pork image

We had this roast every Christmas eve (after the Danish Christmas Rice Porridge) and always served with Red Cabbage & Apples. However, if we had apples in the cabbage, Mum omitted them with the pork. Serve with dark sweet mustard.

Provided by Bergy

Categories     Pork

Time 3h20m

Yield 6-8 Servings depend on the cut, 6-8 serving(s)

Number Of Ingredients 4

5 lbs pork roast (with crackling)
1 lb prune
6 apples, peeled & cored
salt & pepper

Steps:

  • Heat oven to 325°F.
  • Score your crackling.
  • Season with salt & pepper.
  • Place roast on a rack in roasting pan.
  • Cook your prunes until tender (cover with water and simmer until tender).
  • 45 minutes before the roast is done, place apples around the roast.
  • 30 minutes before roast is done, put prunes around the roast.
  • Roast until inner temp reach 170°F (allow 30- 35 minutes per pound).
  • Remove roast from oven and cut off the crackling.
  • Cover roast, prunes and apples and keep warm.
  • Return crackling to hot oven in a metal pan. (Raise temp to about 375°F or broil, but if you broil watch closely).
  • Spray with cold water again if it hasn't completely crackled.
  • Spray crackling with cold water, takes about 10 minutes.

DANISH ROAST PORK WITH PRUNES (FLASKESTEG MED SVESKER)



Danish Roast Pork With Prunes (Flaskesteg Med Svesker) image

Make and share this Danish Roast Pork With Prunes (Flaskesteg Med Svesker) recipe from Food.com.

Provided by AB_Fan

Categories     Pork

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 10

4 -5 lbs pork loin
16 prunes, halved and pitted
2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon ginger (optional)
3 tablespoons flour
1/4 cup prune juice
2 3/4 cups water
salt and pepper
1 teaspoon red currant jelly

Steps:

  • Cut deep slits in pork loin and insert prune halves.
  • Rub with the salt, pepper, and ginger.
  • Roast uncovered in a 325° oven for about 1.5 hours.
  • When done, remove from roasting pan.
  • Heat pan drippings; stir in the flour, then add the prune juice and water.
  • Season with salt and pepper to taste and cook until thickened.
  • Stir in the jelly and serve the gravy over the sliced pork.

Nutrition Facts : Calories 538.2, Fat 31.9, SaturatedFat 11, Cholesterol 136.1, Sodium 679.4, Carbohydrate 15.2, Fiber 1.4, Sugar 8.2, Protein 45.9

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