Recipe

Danish Fruit Stuffed Pork Roast Recipe

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Ingredients

Directions

Step #1 Preheat the oven to 325*F.
Step #2 Place the roast rib side down.
Step #3 Cut pockets in the roast, cutting from the meaty side.
Step #4 Sprinkle top the roast with the salt & pepper.
Step #5 to prepare the stuffing, in a small saucepan, mix the prunes & the water.
Step #6 Bring to a boil.
Step #7 Lower the heat & let simmer, covered, for 1o mins or until prunes are tender.
Step #8 Drain & coarsely chop.
Step #9 Set aside.
Step #10 In the same saucepan, melt the butter over moderate heat.
Step #11 Add onion & cook for 3 mins or until tender.
Step #12 Remove from heat.
Step #13 Stir in the brown sugar, lemon rind, cinnamon & cardamom.
Step #14 Place the bread cubes In a large-ish bowl.
Step #15 Stir in the onion mixture, prunes & apple.
Step #16 Drizzle with the apple juice, tossing until moistened.
Step #17 Spoon about 3 TBS into eacb pocket of the roast.
Step #18 Spoon the remaining stuffing into a buttered casserole; cover & put in the fridge.
Step #19 Place the roast, rib side down, in a roasting pan.
Step #20 Roast for 1 3/4 to 2 1/4 hrs or until a thermometer inserted in the center of roast registers 155*F.
Step #21 (Cover up the roast loosely with foil wrap after 1 hr, so the stuffing doesn't overly brown).
Step #22 Bake the covered casserole of stuffing along side of the roast during the last 30 to 40 mins of roasting.
Step #23 Let the roast stand for 15 mins befroe carving, serving the stuffing in the casserole with the roast.
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