Photo copyright © Michael Jensen

Ingredients:

(Makes 8 servings)

1 pork loin center rib roast (2 kg), 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

Method:

1. Preheat the oven to 180°C. Place the roast rib side down. Cut pockets in the roast, cutting from the meaty side (tip, opposite). 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.

* Stuffing a Roast:

I. 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.

II. 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.

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 70°c. (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.

Note: 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.