Danish Fruit Stuffed Pork Roast

Name: Danish Fruit Stuffed Pork Roast
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8 serving(s)
Ingredients: 1 (4 lb) center-cut bone-in pork roast, loin (backbone loosened); salt and pepper (to taste); 1 cup pitted prune; 2/3 cup water; 3 tablespoons butter; 1 small yellow onion, chopped; 2 tablespoons firmly packed light brown sugar; 1 teaspoon grated lemon rind; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cardamom; 6 cups dry bread cubes; 1 large tart apple, chopped; 1/2 cup apple juice

Submitted by MarieRynr

"This apple and prune stuffed roast is traditionally served at Christmas in Danish families. It makes a wonderful company dish any time of the year though. For an extra special touch, try making the stuffing with raisin bread."

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Ready In:: 2hrs 20mins
Ingredients:: 13
Serves:: 8

ingredients

1 (4 lb) center-cut bone-in pork roast, loin (backbone loosened)
salt and pepper (to taste)
For the Stuffing
1 cup pitted prune
²⁄₃ cup water
3 tablespoons butter
1 small yellow onion, chopped
2 tablespoons firmly packed light brown sugar
1 teaspoon grated lemon rind
¹⁄₂ teaspoon ground cinnamon
¹⁄₄ teaspoon ground cardamom
6 cups dry bread cubes
1 large tart apple, chopped
¹⁄₂ cup apple juice

directions

Preheat the oven to 325*F.
Place the roast rib side down. Cut pockets in the roast, cutting from the meaty side. Sprinkle the roast with the salt and pepper.
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.
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.
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.
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).
Bake the covered casserole of stuffing along side of the roast during the last 30 to 40 minutes of roasting.
Let the roast stand for 15 minutes befroe carving, serving the stuffing in the casserole with the roast.