3 lbs loin of pork
18 prunes, chopped
3 tbsp apple juice or water
1 1/2cups day old gingerbread snap crumbs
3 cardamom pods
1 tbsp sunflower oil
1 onion chopped
1 cup read wine
1 tbsp brown sugar
String (to tie pork)
Preheat oven to 450.
Put the pork, fat-side down, on a board.
Make a cut about 1 1/2 inches deep along the length to within 1/2 inch of the ends, then make 2 deep cuts to it’s left and right to create 2 pockets in the meat.
Put the prunes in a bowl.
Spoon on the apple juice, then add the cookie crumbs.
Remove the cardamom seeds from their pods and crush in a mortar and pestle,. add to the bowl. Mix well.
Stuff the prune mixture into the pork pockets.
Tie the pork at regular intervals with string.
Brown the meat in the oil in a roasting pan. Remove meat
Add the chopped onion to the oil and saute for 10 minutes, until golden.
Return the pork to the pan and add the wine, sugar, and seasoning.
Roast for 10 minutes, then reduce oven temp to 350 and cook for 1 hour and 50 minutes.
Remove pork form pan and keep warm.
Strain the meat juices through a sieve into a pan and simmer for 10 minutes, until slightly reduced.
Serve pork with sauce separately.