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Makes 8 Servings
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Danish Fruit-Stuffed Pork Roast

Contributed by: NAPSA

Pair Christmas Music With A Feast For A Perfect Holiday Gathering

Celebration of Christmas: A Treasury of Stories, Music, Crafts, and Recipes
(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."

Reader's Digest 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



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