Long baked plum filled pork

Hi all,

Since the summer has left us for this year and the autumn is taking it’s grip of Uppsala, I think it’s time for some warming meals. Besides the fact that I already posted a recipe of French autumn soup/stew, today’s recipe will be the beginning of a slightly more cozy food blog for some months to come. I guess I will do some heavy chocolate posts, some dining out post and maybe one or two soup posts, so stay tuned! But, until then, here comes a recipe of plum filled pork a tribute to the autumn ahead (which entry I feel a bit sad to recognize).

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4 portions
2 pounds of tenderloin or any other big slice of pork (1 kg fläskkarré eller fläskkotlett i bit)
1 carrot (1 morot)
1 small apple (1 litet äpple)
1 onion (1 lök)
About 15 or more dried plums (ca 15 torkade katrinplommon)
½ stock cube (1/2 köttbuljongtärning)
¾ cup of water (2 dl vatten)
Salt and pepper

Milk/cream (mjölk/grädde)
Soy sauce (soya)
Black currant jelly (svartvinbärsgelé)

Potatoes, carrots

Make small cuts into the pork, just to be able to press down the dried plums in it. Put the meat in a baking dish and add roughly chopped onion, carrot and apple (place the big chunks around the meat). If you got some dried plums left, put them around the meat as well. Tear up the stock cube and add it to the baking dish together with the water. Now, sprinkle over some salt and pepper.
Gör små knivstick i köttbiten. Tryck ner katrinplommon i hålen. Dela lök, morot och äpple i stora bitar och lägg dessa, tillsammans med köttstycket, i en ugnssäker form. Dela köttbuljongtärningen i småbitar och sprid ut dem i formen. Tillsätt vatten och krydda sedan köttbiten med salt och peppar.

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Put the baking dish in the oven for about 5 hours in 125-150 degrees Celsius. Yes, this is an awful a lot of time, but you won’t be disappointed, it will be so insanely tender that you won’t ever crave for any other pork dish.
When the meat got a hour left in the oven, add some more water to it (this will be used to make a delicious sauce).
Sätt in ungsformen i ugnen i ca 5 timmar med en temperatur mellan 125-150 grader. Den långa tiden i ugnen kommer ge dig ett fantastiskt mört kött som faller isär och som nästan smälter i munnen!
När köttet har ca 1 timme kvar i ugnen, tillsätt mer vatten, detta kommer vara basen i brunsåsen som serveras till.

When the meat is almost done, pour of some of the nice juice from the baking dish into a pan. Add your preferred amount of milk/cream to it, some say sauce and a spoon of black currant jelly. If you think that the taste is to easy, add some more stock. Thicken the sauce to your preferred consistency.
När köttet nästan är klart, hall av lite av den fina vätskan från ugnsformen till en kastrull. Tillsätt mjölk och grädde, soya och lite svartvinbärsgelé. Känner du att såsen är lite för tam i smaken, tillsätt lite mer buljongtärning. Red sedan såsen till önskad konsistens.

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Serve this tender meat and the nice brown sauce with some boiled potatoes and carrots.
Servera rätten med kokt potatis och kokta morötter.

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