Schweinebraten gefüllt mit Backpflaumen
The sweet and sour flavor typical to Mecklenburg-Vorpommern is showcased in this heavenly dish.
- 1-2/3 lbs roast pork
- 1/4 cup prunes
- 2-1/8 cups beef broth
- 1 big onion
- 3 cloves
- 1 tbsp allspice
- dash of sugar
- clarified butter
- 1 tbsp Pork Roast Spice Mix optional, see below
Recipe adapted from chefkoch.de; Photo: Christopher Baker
Place prunes in a bowl, pouring hot water over them. Let sit for about 2 hours.
Cut a big pocket into the roast pork. Drain the prunes and push them into the pocket. Sew the pocket with kitchen twine.
Heat the clarified butter in a large roasting tray. Rub the roast pork with salt (or the optional Roast Pork spice mix) and place in the hot butter. Brown on all sides.
Peel and dice the onion. Add onion, cloves, and allspice to the meat. Glaze with the beef broth. Allow the mixture to simmer for about 60-90 minutes. Take out the meat and keep warm.
Strain the left over juices in the roasting tray. Add salt, pepper, and sugar to taste. Place in a pan and form a reduction of this mixture on high heat.
Slice the roast pork into slices and serve with red cabbage, potato dumplings or simply salted potatoes.