SWEDISH CORNED PORK ROAST
Please note that this recipe takes ten days of pickling time, but is well worth the effort! This is from "The Frugal Gourmet Celebrates Christmas". I made the entire "Swedish Winter Feast" for a past Christmas and it was wonderful! I'll post the other recipes next: Swedish Sauerkraut, Swedish Green Split Peas with Bacon, Mashed Rutabaga, Turnip, and Potato & Sweet and Hot Mustard, served with Rye Bread. I expected not to like anything and ended up LOVING everything!
Provided by Engrossed
Categories Ham
Time P10DT2h15m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- In a large stainless steel pot or pickling crock, mix the water, pickling salt, and saltpeter together until dissolved. Untie the pork roast and place in the pickling solution. Place a heavy plate on top of the pork so that it will remain submerged.
- Cover and refrigerate for 10 days. Check occasionally to be sure the pork is covered by the liquid.
- After 10 days, remove the pork and retie it into a roast. Rinse well with fresh water. Place the roast in a large cooking pot, cover with cold water, and add the remaining ingredients: bay leaves, peppercorns and whole allspice.
- Bring to a boil, cover, and simmer 2 hours 15 minutes.
- Slice the pork and place on large platter.
- Serve with Sweet and Hot Mustard.
Nutrition Facts : Calories 671.4, Fat 47.5, SaturatedFat 16.4, Cholesterol 199.6, Sodium 14860.4, Protein 56.7
PRUNE STUFFED PORK ROAST WITH BROWNED POTATOES, SWEDISH STYLE
The Swedish have a delicious way of serving pork. Stuffed with prunes and cooked in a broth along with potatoes cut accordion style, this is fabulous. When sliced, a lovely pattern reveals itself. You can do as I do and alternate dried prunes and dried apricots, for another delicious twist.
Provided by MarieRynr
Categories Pork
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Wash and pare potatoes. Cut into slices, 1/8 inch thick, down through the top of each potato, being careful not to cut through to the bottom, leaving the bottom intact. Place in ice water to chill for about 1 hour, while you get everything else ready.
- Wipe the pork with damp paper towels; trim off excess fat.
- Preheat oven to 350*F. With a long narrow, sharp knife, starting at each end pierce through to center of roast. Using fingers, push fruit into the holes to completely fill. Rub roast on all sides with half a lemon. sprinkle with salt, pepper and ginger.
- Place fat side up, in shallow roasting pan without rack. Pork will rest on bones. Pour beef broth around. Cover the pan with foil or a tight fitting lid and roast, covered, for 30 minutes.
- Remove from oven. Drain and dry potatoes.
- Melt butter with paprika. Roll dry potatoes in this twice, then place in roasting pan around the roast. Pour remaining paprka butter over potatoes. Roast, uncovered, basting every half hour with pan drippings. (add water if needed).
- Roast 1 hour 20 minutes, or until thermometer registers 175*F. Remove roast and potatoes to heated platter; keep warm in a low oven.
- Make a gravy by pouring pan drippings into a two cup measure. Skim off fat, reserving 2 TBS. Put the 2 TBS fat into roasting pan. Stir in the flour and ginger until smooth. Cook stirring over low heat to brown the flour slightly. Add water to the pan drippings to make 1 1/4 cup and gradually stir into the flour mixture along with the milk; bring to boiling, stirring until thickened.
- Serve with the roasted pork and potatoes for a really special meal.
Nutrition Facts : Calories 762.5, Fat 38.4, SaturatedFat 15.1, Cholesterol 153.5, Sodium 646.3, Carbohydrate 51.9, Fiber 6.5, Sugar 7.3, Protein 52.5
SWEDISH PORK ROAST
Number Of Ingredients 8
Steps:
- In a small saucepan cover prunes with water bring to a boil. Remove from heat and let stand for 30 minutes.Preheat oven to 350° F. In a Dutch oven over medium-high heat brown pork on all sides in butter or margarine and oil remove meat and drain off fat. Add vermouth and whipping cream. Stirring over low heat with a whisk, bring to just under boiling.Add salt and pepper to taste. Return meat to pan. Cover and bake for 1 1/2 hours or until meat thermometer registers 170° F. Add prunes during the last 30 minutes of cooking, basting them well. Transfer pork and prunes to a heated platter cover and keep warm.Skim fat from surface of pan juices. Bring liquid to a boil and reduce volume to about 1 cup. Stir in jelly and simmer briefly until smooth. Serve sauce separately.
Nutrition Facts : Nutritional Facts Serves
SWEDISH POT ROAST
A different sort of roast. Slightly sweet with an unusual blend of spices. This was one of my son's favorite meals when he was young.
Provided by Khandi Howard
Categories Roast Beef
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine nutmeg, cinnamon, ginger, salt, and pepper; rub into meat.
- Heat pressure cooker, add olive oil and brown meat well on all sides.
- Add onion, garlic, brown sugar dissolved in wine, water, and bay leaves.
- Close.
- cover securely.
- Place pressure regulator on vent pipe and cook 35 minutes with pressure regulator rocking slowly.
- Let pressure drop of its own accord.
- Or cook at 300 degrees for about 4 hours in a Dutch oven, or cook 8 hrs on low in a crock pot.
- (This is my preferred method.).
SWEDISH POT ROAST
Make and share this Swedish Pot Roast recipe from Food.com.
Provided by kymgerberich
Categories One Dish Meal
Time 8h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rub the spices on all sides of the meat and brown. You may add oil, if necessary.
- Add onions, brown sugar, bay leaves, vinegar. Add water to cover the meat. Place veggies on top.
- Cook overnight on low in the crockpot.
Nutrition Facts : Calories 1003.2, Fat 45.2, SaturatedFat 18.3, Cholesterol 156.5, Sodium 229.5, Carbohydrate 100, Fiber 11.2, Sugar 36.5, Protein 49.8
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