Roast pork stuffed with prunes

Ingredients for 4 servings:

• 750 g roast pork
• 150 g prunes
• 500 ml meat broth
• 1 m.-sized onion(s)
• 3 carnations
• 3 grains of allspice
• Salt
• pepper
• 1 pinch(s) of sugar
• Clarified butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Specialty from East Prussia

Pour hot water over the prunes and let them stand for at least 2 hours. Cut a deep pocket into the roast pork. Drain the prunes and let them drain in a sieve, then press them firmly into the roast pocket. Sew the pocket shut with kitchen string. Heat clarified butter in a roasting pan. Rub the roast pork all over with salt and sear it on all sides in the hot fat. Peel and dice the onion, add it to the roast with the seasonings. Deglaze the pan with the stock. Braise the roast gently for 60-90 minutes until soft, then remove the roast from the roasting pan and keep warm. Strain the meat juices through a sieve, season with salt, pepper, and sugar, and reduce the sauce over high heat. Cut the roast into slices and serve with red cabbage, boiled potatoes, or potato dumplings.