This pork roast is cooked in an oven bag, so there is very little work involved and clean-up goes quickly, too. The classic flavors of dried plums and pork are offset with a finish of sour cream in the sauce. This sauce is very similar to a stroganoff and tastes lovely over noodles or Dampfkartoffeln (boiled potatoes).
6 - 8 servings
Prep Time: 35 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 2 hours, 5 minutes
Yield: 6 - 8 servings
- 1 c. apple juice
- 4 oz. (100 grams) dried plums or prunes
- 2 lb boneless pork roast
- Edelsüßpaprika or ground paprika
- 1 - 2 T. oil
- 8 whole cloves
- 2 onions
- 3/4 c. sour cream
- 1 T. corn or potato starch
- 1 T. grated horseradish (optional - can be from a jar)
Heat the apple juice and pour over the dried plums. Let sit until plums are softened, about 30 minutes (longer if the plums are very hard to begin with).
Rub the meat with a mixture of salt, pepper and ground paprika and brown on all sides in oil.
Push the whole cloves into the roast. Place roast in oven bag according to directions.
Cut the onions into 1 inch chunks and add to the bag. Add the plums and apple juice and close the bag. Cut slits in the bag according to directions on the package and place the roast and bag in a casserole dish with 2-inch sides.
Place in a 350°F (180°C) oven. Bake for 1 1/2 hours or until meat registers 160°F on the meat thermometer.
Remove from oven. Carefully cut one corner of the bag and empty the liquids into a pan. You can keep the onions and plums in the liquid or broth, too.
Remove the roast from the bag and tent with aluminum foil to keep warm.
Place the liquids on the stove top and bring to a boil. Reduce broth to about one cup. Reduce heat.
Stir the sour cream together with the corn or potato starch. Stir into the broth, bring to a boil and stir until thickened.
Season to taste with freshly ground or bottled horseradish, salt, pepper and sugar as necessary.
Slice the roast and serve with the sauce over potatoes or noodles.