Roast Pork with Prunes and Apricots

Ginger may not be a spice you associate with Sweden, but it’s there (as is cardamom), and it makes its mark in this winter dish. When I was first served this, it was done in traditional, fancy style: a large roast of pork with a hole poked right through its center, stuffed with the dried fruit. It’s a glorious presentation and my first choice. But I have since been served it, and made it, in the simpler, stewed fashion of the variation, which is equally legit.

I like this with