Danish Stuffed Pork Loin

5-pound boned loin of pork, center cut
2 medium-sized pitted prunes
1 large tart apple
     peeled cored and cut cubes
1 teaspoon lemon juice
Salt
Freshly ground black pepper
3 tablespoons butter
3 tablespoons vegetable oil
3/4 cup dry white wine
3/4 cup heavy cream
1 tablespoon red currant jelly

Place the prunes in a saucepan, cover with cold water, and bring to a boil.   Remove from the heat and let the prunes soak in water for 30 minutes.  Then drain, pat dry with towels, and set aside.  Sprinkle the cubed apples with lemon juice to prevent discoloring.  With a strong, sharp knife, make a pocket in the pork by cutting a deep slit down the length of the loin, going to with 1/2 inch of the two ends and to within 1 inch of the other side.  Season the pocket lightly with salt an pepper and stuff it with the prunes and apples, sewing up the opening with strong kitchen
thread.  The the loin at 1inch intervals to keep its shape while cooking. Preheat the oven to 350ºF In a casserole equipped with a cover and just large enough to hold the loin of pork comfortable, melt the butter and oil over moderate heat.  When the foam subsides, add the loin, turning it from time to time.  It should take about 20 minutes to brown the loin evenly on all sides.  With a bulb baster or large spoon, remove all the fat from the pan.  Pour in the wine, stir in the heavy cream, whisking briskly, and bring to a simmer on top of the stove.  Cover the pan and cook in the center of the oven for 1 1/2 hours, or until meat show no resistance when pierced with the tip of a sharp knife.    Remove the loin from the pan and let it rest on a heated platter while you finish the sauce.  Skim the fat from the liquid in the pan and bring the liquid to a boil.  When it has reduced to about 1 cup, stir in the red currant jelly, reduce the heat and, stirring constantly, simmer briefly until the sauce is smooth.  Taste for seasoning and pour into a heated sauceboat.  Cut away the strings from the loin, then carve the meat into 1inch slices.  Each slice of meat will surround a portion of the stuffing.  Pass the sauce separately.

NOTE: An alternative method of stuffing the loin is somewhat more demanding but presents a more symmetrical appearance when the meat is sliced.  Ask your butcher to tie the loin securely at 1inch intervals.  With a sharp knife make a hole in each end of the loin.  Force a long skewer or steel knife sharpener through the length of the loin, turning it to make a tunnel at least 1/2 inch in diameter.  Then, with your fingers, insert the apples and the prunes alternately into the tunnel.  Push them through from both sides using s round instrument; the long handle of a wooden spoon would be ideal.  Complete the preparation of the meat as above. Serves 6 to 8.