1 1/2 kg (3 pounds) fresh pork loin, on the bone about 30 pitted prunes 1 tsp. prepared mustard salt pepper 1 liter (quart) beef stock or bouillon 4 Tbs. (1/4 cup) flour soy sauce
Instructions
1) Preheat the oven to 180 C (350 F).
2) Press a pointed knife through the center of the meat. Fill the hole with prunes.
3) Spread the mustard over the meat, then sprinkle with salt and pepper.
4) Stick a meat thermometer into the the thickest part, making sure that it does not touch bone.
5) Roast, basting frequently with stock, until the internal temperature is 80 C (175 F), about 1 hour.
6) Cut the meat from the bones and cut into 8 mm (3/4") slices.
7) Deglaze the roasting pan with stock.
8) Reduce to about 6 dl.(2 1/2 cups).
9) Thicken, if desired, with flour stirred into a small amount of cold, and adjust the color with soy sauce. Strain.
10) Serve with boiled potatoes, sauerkraut, poached prunes and fried apple slices.
Enjoy!
