Match 3 – Netherlands v’s Denmark
Dutch Oven Pork Roast
• 1 –5 to 6 lb pork roast
• 1l2 lb onion sweet Vidalia, -thick sliced
• 2 lbs potatoes-wash-thick sliced
• 1 jar apple sauce
• Lawry’s garlic salt, Mrs. dash seasoning salt
• fresh ground black pepper
1–12 inch Dutch Oven
a little olive oil
If you don’t have camp fire coals, use regular store bought charcoal–8 coals on the bottom-15 on the lid top 12 inch Dutch Oven on top of your
bottom coals. Rub spices on roast and place in Dutch Oven – place lid on and pile on top coals.
One layer of thick sliced potatoes on the bottom and set roast on top.
Cook 2 1/2 to 3 hours (add coals as they are used up).
Place sliced onions on top roast and add a good sprinkle of spices, then add potatoes-around sides and on top roast-season again. (this recipe is max for a 12 inch Dutch Oven.)
Cook about another hour or so .
Always check pork roast with meat thermometer for doneness before serving.
When its done…pour apple sauce around the roast and put the lid back on for about fifteen minutes.
Roast will come down to a slicing temp and apple sauce will be heated through.
Recipe source www.grouprecipes.com
A Traditional Danish Christmas Dinner (DENMARK)
12-14 pitted prunes
2 large, tart eating apples
10ml / 2 tsp lemon juice.
2.25kg / 5lb boneless loin of pork
1 tsp sugar
30ml / 2 tbsp vegetable oil
250ml beef stock or water
1 tablespoon plain flour
250ml redcurrant jelly
salt and ground pepper
Place the prunes in a pan, cover with water, and bring to the boil over a high heat. Cook briefly, then remove from the heat, and leave to cool for 30 minutes. Drain the prunes, discarding the liquid, and set aside. Peel, core and dice the apples. Place them in a bowl and toss with the lemon juice.
Use a long, sharp knife to cut a deep slit lengthwise along the pork joint, starting and ending 2.5cm from each end. Open the pocket and season with salt and pepper. Stuff the joint with the prunes and apples, alternating them down the length of the pocket and sprinkle the fruit with sugar. Using fine string, tie the meat at 2.5 intervals to close and secure the pocket.
Preheat the oven to 108°C / 350F / Gas 4. Place the butter and vegetable oil in a large flameproof pot with a lid and heat over a medium heat. Place the pork in a pot and cook for about 20 minutes, turning frequently, until brown on all sides.
Pour in the stock or water and bring to a simmer. Cover the pot and place in the oven. Cook for about two hours until the meat is tender and cooked through. Remove from the oven and leave to rest for 5 minutes.
Skim off excess fat from the pan juices and bring them to the boil over a high heat. Stir in the flour, then reduce the redcurrant jelly, reduce the heat to medium, and continue to sir while simmering to make a smooth sauce. Serve with the pork, carved into 2.5cm / 1in thick slices.
Recipe source www.kellskotthaircare.com