Danish Fruit-Stuffed Pork Roast

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

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[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”]

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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