Danish Fruit-Stuffed Pork Roast
Contributed by: NAPSA
Pair Christmas Music With A Feast For A Perfect Holiday Gathering
(NAPSA) - Making the holidays special is easier when you pair beautiful music with delectable food. Here's a musical menu made to please.
Set a lively tone with sweet and sour Shrimp with Chili & Mangoes, and light songs: "Deck the Halls" and "Jingle Bells."
Complement the appetizer with sing-along tunes like "Have Yourself a Merry Little Christmas" and a first course of Spicy Carrot Soup.
Showcase your culinary and musical taste with Danish Fruit-Stuffed Pork Roast and soothing melodies: "Ave Maria" and "Silent Night."
Finish with Christmas Plum Pudding and classics such as "The Christmas Song" and "Silver Bells." Send guests home with "We Wish You a Merry Christmas."
new Holiday Signature Series includes these songs on The Joy of Christmas, A Christmas Spectacular, A Hometown Christmas Vols. 1 & 2, and Silent Night Christmas Dreams. Enjoy Reader's Digest exclusive recordings
by artists ranging from the Royal Philharmonic Orchestra to Lynn Anderson.
For audio clips or a free recipe booklet call (800) 269-8783.
- 1 pork loin center rib roast (4 pounds), backbone loosened
- 1/8 teaspoon each salt and pepper
- 1 cup pitted prunes
- 2/3 cup water
- 3 tablespoons butter or margarine
- 1 small yellow onion, chopped
- 2 tablespoons 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
Preheat oven to 325 degrees. Place roast rib side down. Cut slits between ribs halfway to backbone and within 1/2 inch of edges to make pockets. Salt and pepper.
For stuffing, simmer prunes until tender. Drain. Coarsely chop prunes; set aside.
Saute onions in butter; stir in brown sugar, lemon rind, cinnamon, cardamom.
Place bread in bowl. Stir in onion mixture, prunes and apple. Drizzle with apple juice; toss lightly. Spoon stuffing into roast pockets. Place remaining stuffing in separate casserole; cover and refrigerate.
Roast rib side down for 1 3/4 hours or until internal meat temperature registers 155 degrees. (Cover loosely with foil after 1 hour.) Bake leftover stuffing alongside roast during last 30-40 minutes.
Let stand 15 minutes.
Serving Size: Makes 8 Servings