Danish Fruit Stuffed Pork Roast

1. 1

   Preheat the oven to 325*F.

2. 2

   Place the roast rib side down. Cut pockets in the roast, cutting from the meaty side. Sprinkle the roast with the salt and pepper.

3. 3

   to prepare the stuffing, in a small saucepan, combine the prunes and the water. Bring to a boil. Lower the heat and simmer, covered, for 1o minutes or until prunes are tender. Drain and coarsely chop. Set aside.

4. 4

   In the same saucepan, melt the butter over moderate heat. Add onion and cook for 3 minutes or until tender. Remove from heat. Stir in the brown sugar, lemon rind, cinnamon and cardamom.

5. 5

   Place the bread cubes in a large bowl. Stir in the onion mixture, prunes and apple. Drizzle with the apple juice, tossing until moistened. Spoon about 3 TBS into eacb pocket of the roast. Spoon the remaining stuffing into a buttered casserole; cover and refrigerate.

6. 6

   Place the roast, rib side down, in a roasting pan. Roast for 1 3/4 to 2 1/4 hours or until a thermometer inserted in the center of roast registers 155*F. (Cover the roast loosely with foil after 1 hour, so the stuffing doesn't overly brown).

7. 7

   Bake the covered casserole of stuffing along side of the roast during the last 30 to 40 minutes of roasting.

8. 8

   Let the roast stand for 15 minutes befroe carving, serving the stuffing in the casserole with the roast.

* Per serving · 4 servings · Values may vary.