Danish Pork Roast

• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/2 tsp. allspice
• 1/2 tsp. pepper (white is preferable)
• 1/4 tsp. ground cloves
• 1/4 tsp. mace
• 3 to 3 1/2 lb. boned pork loin
• 12 pitted prunes
• 2 medium apples, pared, cored and cut into sixths
• 2 Tbsp. raisins
• 1/4 tsp. additional ground cinnamon
• 1/4 c. brandy, Grand Marnier or apple juice
• 1 1/2 Tbsp. currant jelly, melted
• 1 c. fresh bread crumbs
• 1/4 c. melted butter
• bunch of green grapes
• jar of red crab apples

1. Mix together salt and spices; rub mixture into surface of roast.
2. Refrigerate overnight.
3. Combine fruits, cinnamon and Grand Marnier, brandy or apple juice.
4. Refrigerate overnight.

salt, ground cinnamon, allspice, pepper, ground cloves, mace, boned pork loin, prunes, apples, raisins, additional ground cinnamon, brandy, currant jelly, bread crumbs, butter, green grapes, crab apples

Taken from www.cookbooks.com/Recipe-Details.aspx?id=541297 (may not work)