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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. MAKE THE PORK: | 2. Preheat the oven to 425°F (220°C). | 3. Cut away the excess fat from the pork roast, leaving a thin layer of fat on top. | 4. Mix marjoram and ginger together in a small bowl. | 5. Poke holes about 1 1/2" deep all over the pork roast, then use something like the handle of a wooden spoon to make holes wider. Stuff 1 or 2 prune quarters, half a garlic clove, and a large pinch of the marjoram/ginger mixture into each hole. | 6. Mix the remaining marjoram/ginger mixture with caraway seeds, salt, and pepper. | 7. Rub roast with olive oil, then rub the seasoning mixture over roast. | 8. Place in roasting pan and roast for 20 minutes. | 9. Reduce heat to 35O°F and continue roasting for 40 minutes to 1 hour longer, until the center of the roast reaches 150°to 155°F on kitchen thermometer. | 10. Transfer roast to cutting board, cover loosely with foil, and let sit while you prepare the sauce. | 11. MAKE THE SAUCE: | 12. Set roasting pan over medium-high heat and deglaze pan with wine or other liquid, scraping up the browned bits in the bottom of the pan. | 13. Remove from the heat and set aside. | 14. Heat oil in a small saucepan over medium heat. Add shallots and ginger and sauté for about 2 minutes. Add prunes, stock, vinegar, and deglazing liquid, bring to a simmer, and simmer for 10 minutes, until slightly reduced. Whisk in butter, season with salt and pepper. Remove from heat. | 15. Cut roast into thick slices and arrange them on a servind dish. Spoon some of the sauce over the meat, and pass the remaining sauce at the table. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork loin roast	1			870.4019999999999	0.0	119.9069	39.9841
marjoram	2	teaspoons	chopped	3.252	0.7267	0.1519	0.0845
ginger	2	pieces	peeled chopped	-	-	-	-
garlic clove	5		peeled halved	-	-	-	-
prune	5		pitted quartered	1228.5	325.26	10.179	2.34
caraway seed	1	tablespoon		22.311	3.3433	1.3246	0.9775
kosher salt	2	teaspoons		-	-	-	-
black pepper			ground	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
water	1 1/4	1/4		0.0	0.0	0.0	0.0
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
shallot	2		chopped	230.4	53.76	8.0	0.32
ginger	3	inches	peeled chopped	-	-	-	-
prune	5		pitted quartered	1228.5	325.26	10.179	2.34
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
balsamic vinegar	1/2	cup		112.2	21.7133	0.6248	0.0
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
kosher salt				-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.