Danish Fruit-Stuffed Pork Roast | Reader's Digest

Danish Fruit-Stuffed Pork Roast

This apple-and-prune stuffed pork is sure to stun your holiday guests.

from Like Grandma Used to Make
Stuffed Pork Recipe With Picture Photo copyright © Michael Jensen, From Like Grandma Used to Make

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

Ingredients

  • 1 pork loin center rib roast (4 pounds), backbone loosened
  • 1/8 teaspoon each salt and black pepper
  • For the stuffing:
  • 1 cup pitted prunes
  • 2/3 cup water
  • 3 tablespoons butter or margarine
  • 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 dried bread cubes
  • 1 large tart apple, chopped
  • 1/2 cup apple juice

    How to make it  2 hours, 40 minutes

  • 1

    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.

  • 2

    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 10 minutes or until prunes are tender. Drain. Coarsely chop prunes; set aside.

  • 3

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

  • 4

    Place the bread cubes in a large bowl. Stir in the onion mixture, prunes, and apple. Drizzle with the apple juice, tossing lightly until moistened. Spoon about 3 tablespoons of the stuffing into each pocket of roast (tip, below). Spoon the remaining stuffing into a 11/2-quart casserole; cover and refrigerate.

  • 5

    Place the roast, rib side down, in a roasting pan. Roast for 13/4 to 21/4 hours or until an instant-read thermometer inserted in the center of roast (not stuffing) registers 155°F. (Cover the roast loosely with foil after 1 hour so the stuffing doesn’t overbrown.) Bake the covered casserole of stuffing alongside the roast during the last 30 to 40 minutes of roasting.

  • 6

    Let the roast stand for 15 minutes before carving. Serve the stuffing in the casserole with the roast. Makes 8 servings.

Nutritional Information(per serving)

  • Calories: 429
  • Fat: 16g
  • Saturated Fat: 7g
  • Cholesterol: 103mg
  • Sodium: 313mg
  • Carbs: 35g
  • Protein: 35g
  • Fiber: 3g

How to Stuff a Roast
1. Using a sharp knife, cut deep slits between the rib bones of the roast. Cut through the thickest portion of the meat about halfway to the backbone and within 1/2 inch of the edges to make each pocket.

2. Holding a pocket open with one hand, use a small spoon to place stuffing in the slit. Lightly pack the stuffing down and keep adding stuffing until you’ve used about 3 tablespoons.