1 (4 lb.) boned & pork roast
3 c. skinned & diced apples
1 tbsp. ground cinnamon
1 tsp. ground cloves
1/2 c. slivered almonds
1/2 c. lemon flavored Duck Sauce
1/2 c. rum

1. Make pocket in pork roast. You can do this yourself by cutting lengthwise, along 3 sides only, so that the roast opens like a book, leaving 1 long side attached. (Or have the butcher do this when you buy the roast.)

2. Place in large roasting pan and pour rum over and around roast. Rub inside and outside of roast with salt and pepper to taste. Cover and let stand in refrigerator for about an hour.

3. Meanwhile, preheat oven to 450 degrees. Peel, core and thickly dice apples. Place in mixing bowl almonds, ground cinnamon and ground cloves. Taste. Too tart? Add a bit of honey to taste. (For a nice touch, I add a couple of tablespoons of rum to this mixture, too, but it's not necessary.)

4. Remove drunken pork from refrigerator, open pocket and stuff with apple mixture. (Do Not Pour Off Rum!) Close roast over stuffing and liberally smear lemon flavored Duck Sauce over as much of the roast as you can. Place stuffed roast pork in oven and bake at 450 degrees for 20 minutes.

5. Turn oven down to 350 degrees and continue to roast another hour. Do Not Cover!

6. Remove roast from oven and allow to rest about 10 minutes before serving with fresh steamed asparagus.

(Many markets; are now selling something called "Lemon Duck Sauce". If you can't find this, use regular duck sauce and add the juice of 1/2 lemon.)