Number of servings: 6

Ingredients
Plums Loin of pork stuffed
1 kg benfri fläskkarré
8+8 st katrinplommon , pitted
Salt and pepper
1 Each onion
1 st morot
1 Each parsnip
1-2 Each cooking apples
1 tablespoons canola oil or other neutral oil
1-2 Each bay leaves
3-5 cups vegetable broth
Chopped parsley for garnish

Cream Sauce
5 dl sky from frying
3 cup heavy cream
1 msk tamarisoja
Salt and freshly ground pepper
Till serving
Green Peas
Äppelmos

Do this:
Plums Loin of pork stuffed
Preheat oven to 175 grader.
Trim the boneless meat and lard with half of the prunes.
Spice it around with salt and pepper.
Add your studded pork loin in a baking dish with the fat side up and insert a meat thermometer where it is thickest.
Peel and cut onions, carrots and parsnips into rough pieces. Gap apples.
Add root vegetables, apple wedges and the remaining prunes in the mold and pour the canola oil and bay leaves.
Roast in the oven until the meat internal temperature is about 85 grader, 1 ½–2 timmar.
Baste the meat with the broth during the cooking time.
Lift it up and let it rest for 10-15 minutes.

Cream Sauce
Whisk the broth from the mold with water so that it is approximately 5 dl sky.
Strain and pour into a saucepan.
Add cream and boil to HAZY texture.
Season with soy sauce, salt and pepper.
Serve plums packed pork loin with vegetables and prunes from frying and cream sauce, green peas and applesauce.
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