Summary

Ingredients

• 1.3 kg pork (rib roast), cut into the pocket at the butcher`s
• 150 g prunes
• 1 apple
• marjoram
• salt and pepper
• 1 tablespoon rum, can also be left out
• 150 g sour cream or sour cream
• Possibly potato flour or bread to thicken the sauce

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 180 degrees.
2. Rub the roast nicely with salt (also the bag).
3. Peel and core the apple and cut into wedges. Mix the apple wedges with the prunes. Add marjoram to taste, add a tablespoon of rum and lightly pepper. The filling is now in the pocket. Now sew them up or close them with toothpicks or roulade needles.
4. Put the roast in the roasting pan, pour in a little hot water and put it in the oven.
5. Leave the rib roast in the oven for about 1 1/2 hours. Turn the roast over and over again and again (important).
6. When the roast is nice and brown, remove it. Add sour cream or sour cream to the meat stock. If you want, you can thicken the sauce with potato flour. My mother used to like to use a slice of mixed bread without a rim to thicken (simply rub / crumble into the meat stock). Season to taste at the end.
7. We have potatoes or dumplings and red cabbage with it.