Danish Fruit-Stuffed Pork Roast

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

Stuffed Pork Recipe With Picture

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-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”2 hours, 40 minutes”]

[step-item number=”1″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”6″ image_url=”” title=”” ]Let the roast stand for 15 minutes before carving. Serve the stuffing in the casserole with the roast. Makes 8 servings. [/step-item][/step-list-wrapper]

[nutrition-info calories=”429″ calories_fat=”” fat=”16g” sat_fat=”7g” choles=”103mg” sodium=”313mg” carbs=”35g” sugars=”” protein=”35g” fiber=”3g”]

[/nutrition-info]

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.

Originally Published in Reader's Digest

Popular Videos