1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground pepper
1/4 tsp. ground cloves
1/4 tsp. ground mace
3 to 3 1/2 lb. boned pork loin
12 pitted prunes
2 med. apples, pared, cored and cut into sixths
2 tbsp. raisins
1/4 tsp. ground cinnamon
1/4 c. brandy or apple juice
1 1/2 tbsp. currant jelly, melted
1 c. fresh bread crumbs
1/4 c. melted butter

Mix salt, spices; rub in surface of roast. Refrigerate overnight. Combine the fruits, cinnamon and brandy. Refrigerate overnight.

Cut a long, deep pocket the length of the roast. Stuff with fruit. Sew closed with large needle; tie with kitchen twine. Brush roast with liquid left from fruit.

Roast on rack in slow oven (325 degrees) 1 our. Remove from oven; brush with jelly. Roll in bread crumbs. Baste with butter; roast 1 1/2 hours more. Let stand 15 minutes before carving. Makes 6 servings. (Garnish platter with whole red crabapples and watercress or parsley.)