Norwegian Stuffed Pork Loin

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            FOOD FUNNY
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Tami Dean from Washington state writes:

This one is not quite a food funny, but it is true. I recently went
on a field trip with my son's kindergarten class to a dairy farm.
One of the little girls pointed to a cow and asked, "Where are
her gutters?" After the farmer stopped laughing, she gently
explained that it is an udder, not gutters.

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            TODAY'S RECIPE
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Cooks from many cultures learned long ago the pork and fruit
are a great combination, and the Norwegians are no exception.

Norwegian Stuffed Pork Loin (Fylt Svinekam)

1 boneless pork loin roast, about 5 lbs (2.25 Kg)
1 green apples, peeled, cored, and sliced
12 pitted prunes
Salt and freshly ground pepper to taste
3 cups (750 ml) beer, beef stock, or water

Butterfly the pork loin by cutting it horizontally almost all the way
through so that it can be opened like a book. Place the apple
slices and prunes on the cut surface of the meat and sprinkle
with salt and pepper. Close the "book" and tie tightly with kitchen
twine. Place in a deep roasting pan and add the liquid. Bake in
a preheated 350F (175C) oven, basting every 30 minutes, until
tender when pierced with a fork, 2 1/2 to 3 hours. Transfer the
roast to a serving platter and strain the liquid through a sieve into
a small pan. Boil over moderate heat, stirring occasionally, until
reduced to about 1 cup (250 ml). Remove the twine from the roast
and cut into slices. Spoon some of the sauce over the meat and
serve the remainder along with the pork. Serves 6 to 8.
Received on Wed Oct 11 08:18:51 2006