Recipes:

This recipe is from Irene Savicky. We've tried it ourselves and found it highlighted the full flavor of Berkshire pork.

Prune Stuffed Pork

Ingredients:   3-4 lbs. boned Berkshire pork                 

                      12 pitted prunes
                        2 tsp. salt
                        1 tsp. ginger  
                       1/2 tsp. pepper
                   
Sauce:             1 apple
                        1 yellow onion
                        4 prunes
                        2 cups water
                        2 Tbl. soy sauce
                        1 Tbl. flour
                   
     Make a hole straight through the meat with th handle of a wooden spoon, or ask the butcher to cut a jacket in the center along the length of the roast. Preheat oven to 325 degrees.  

     Cover pitted prunes with boiling water and soak 30 minutes. Drain and stuff the prunes in the hole so that they are evenly distributed throughout.

     Tie preshrunk cotton string to one end of the loin and make loops along the horizontal surface.

     Mix the seasonings and rub the meat with them. Cut apple, onion, prunes in pieces. Put a meat thermometer in the meat and place it in a roasting pan with the fruits and onions around. Roast in 325 degree oven for about 45 minutes per pound or until the thermometer reads 185 degrees. Add water and soy sauce.

     Strain the liquid from the roasting pan in a saucepan. Beat in 1 Tbl. flour and let boil for 5 minutes while the meat is cooling before being carved.