STEGT SVINEKAM (ROAST PORK)

By Kitchenbee

Bon Appetit/March 1980 – Danish Inns article

Ingredients

• 1 bottle red wine
• 1/2 cup red wine vinegar
• 1 tblsp juniper berries
• 1 tblsp ground allspice
• 1 tblsp ground ginger
• 1/2 tsp salt
• 4 lb pork loin or pork saddle, well-trimmed
• 1/2 cup whipping cream
• Potato starch or arrowroot (1 1/2 tsp per cup of liquid)
• 1 1/2-2 tblsp Roquefort cheese, crumbled
• 3-4 tsp currant jelly
• Chunky applesauce
• 10 baked tartlets
• Blackberries and/or lingonberries

Preparation

Step 1

Combine all ingredients for marinade except pork in shallow dish. Add meat, cover and marinate in refrigerator 3-4 days, turning occasionally.

Preheat oven to 325. Remove meat from marinade and pat dry with paper towels. Place on rack and roast, basting with marinade every 30 minutes, until well done, about 2 ½ hours.

Transfer meat to heated platter and keep warm. Skim fat from pan. Deglaze by adding cream; stir to remove brown bits on bottom of pan. Pour into saucepan and thicken with potato starch or arrowroot. Add Roquefort and jelly and stir until heated through.

Spoon hot applesauce into tartlets and place around roast. Garnish both meat and tartlets with berries. Pour sauce into gravy boat and pass separately.