How To Make A Danish Stuffed Pork Roast with Danish Pork Gravy - Svinekød fyldt med svesker og æbler

pork roast

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner, while pork shoulder is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice offers sweetness without alcohol, and broth is cost-effective.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber, while crushed crackers can be less expensive.

Soak 15 prunes in boiling water.

Peel and slice 2 Granny Smith apples, then squeeze the juice of half a lemon on the apple pieces to prevent browning.

Make a pocket in the pork roast by slicing it lengthwise without cutting all the way through.

Stuff the pocket with apple slices and prunes, pressing them in firmly.

Secure the opening with kitchen twine.

In a large pot, heat oil and butter, then season the pork roast with salt and black pepper.

Brown the pork roast on all sides in the pot.

Add 1 cup of chicken stock and 1 bay leaf to the pot with the pork roast.

Transfer the pot to the oven set at 350°F and cook for about 2 hours.

After cooking, remove the roast from the oven and prepare the gravy using the meat juices.

Serve the sliced roast with red cabbage, pickles, potatoes, and gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens