The Danish name for this dish is 'Fyldt Morbrad'.

This is a delicious way to prepare either pork or lamb. The roast can be served on a platter lined with fresh greens and seasonal fruit and is lovely to carve at table.

The original recipe calls for pork loin, but I also use boneless pork shoulder, fresh ham or boneless leg or shoulder of lamb. In most instances, the boneless roasts come in a net which can be cut open to allow stuffing and can then be retied with additional kitchen twine for roasting.

Pour the wine over the dried prunes and let soak for at least 1 hour. Reserve the wine. Stuff the pork loin with the fruit, alternating a prune with 2 apricot halves. Stuff the roast by pushing the fruit into the center of the roast or pocket with a wooden spoon handle if necessary. Repeat until the cavity is filled, but not crowded. Tie the roasts together at 2 inch intervals to make a single round roast with a ready made pocket. Rub the outside of the roast with seasoning mixture. Reserve leftover fruit.

Preheat the oven to 350 degrees. Heat the butter and oil in a large skillet. Brown the roast on all sides over medium-high heat. Warm the Cognac or brandy and pour over roast. Ignite and allow flame to subside; then remove the roast to a roasting pan or Dutch oven. Roast uncovered for 1 1/2 hours, or until a meat thermometer reads 160 degrees. Remove roast to a heated platter and let stand for 15 minutes.

Meanwhile, combine beef stock with remaining wine, cream and jelly in a saucepan. Reduce by 1/3 over high heat. Add remaining dried fruit. Degrease pan juices from roast, then deglaze roasting pan with a little of the prepared sauce. Return pan juices to the saucepan. Add the orange juice, season to taste with salt and pepper. Whisk the flour and butter mixture into the sauce to thicken. Simmer for 3 minutes. Do not let it boil.

Carve the roast into 1/2 to 3/4-inch slices so that each slice shows a prune and an apricot in the center. Pass the sauce from a sauce boat.