Pour boiling water over the pork loin until covered. Insert a meat thermometer into the thickest part. Simmer until the internal temperature reaches 65 degrees C (160 degrees F), about 1 hour.

Preheat the over to 250 degrees C (450 degrees F).

Transfer the meat to an oven tray. Sprinkle with sugar and roast until the sugar turns to caramel, about 5 minutes. Remove from the oven, wrap in aluminum foil, and let rest 10 minutes.

Melt the margarine and stir in the flour. Gradually add cooking liquid and simmer 5 minutes. Season with salt and pepper.

Bone and slice the meat. Serve with boiled potatoes, sauerkraut, and poached prunes.

The Norwegian Kitchen is available for purchase, through the Vesterheim Bookstore.

Vesterheim Museumsbutikk
523 West Water Street
Decorah, IA 52101
www.vesterheim.org