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 Danish Flag, Ribe, Jutland, Denmark
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Danish Pork Loin
Gourmet Archives

18 pitted prunes
1 cup dry white wine
One 4 1/2-pound boneless pork loin
12 dried apricots
1/2 cup Dijon-style mustard
2/3 cup firmly packed dark brown sugar
3 tablespoons unsalted butter
3 tablespoons vegetable oil
1 cup heavy cream
1/2 cup mango chutney [purchased,
or make your own]
2 tablespoons red currant jelly

In a bowl, let the prunes soak in the wine for 1 hour. Drain them,
reserving the wine.
With a thick, hollow larding needle, make a hole through the center of
the pork loin. Stuff the hole with the prunes and apricots, alternating 2
prunes and 1 apricot and tie the roast tightly with kitchen string. Spread
the pork with the mustard and roll it in the brown sugar.
In a flameproof casserole just large enough to hold the pork, brown it
in the butter and vegetable oil on all sides over moderate heat, being
careful that the coating does not burn. Transfer the pork to a rack
and skim the fat from the pan juices. Stir in the reserved wine and
the heavy cream and cook the mixture over moderate heat, stirring,
for 5 minutes.
Put the pork (on rack) in the casserole and spread the mango chutney
over it. Roast the pork, loosely covered with foil, in the lower third of
a preheated 300-degree F. for 1 hour 30 minutes. Transfer the pork
to a heated platter and keep it warm, covered.
Skim the fat from the pan juice and bring the juices to a boil. Stir in the
red currant jelly and cook the sauce over moderate heat, stirring, for 2
minutes and strain it into a sauceboat. Slice the pork thin and garnish it
with more chutney if desired. Serves 10-12.

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