Preheat the oven to 325°F (165°C).

Place the pork roast rib side down.

Cut pockets into the meaty side of the roast, being careful not to cut all the way through.

Sprinkle the roast with salt and pepper to taste.

For the stuffing, combine prunes and water in a small saucepan.

Bring to a boil, then reduce heat and simmer, covered, for 10 minutes, or until prunes are tender.

Drain the prunes and coarsely chop them. Set aside.

In the same saucepan, melt butter over moderate heat.

Add chopped onion and cook for 3 minutes, or until tender. Remove from heat.

Stir in brown sugar, lemon rind, cinnamon, and cardamom.

Place bread cubes in a large bowl.

Stir in the onion mixture, chopped prunes, and chopped apple.

Drizzle with apple juice, tossing until moistened.

Spoon about 3 tablespoons of stuffing into each pocket of the roast.

Spoon the remaining stuffing into a buttered casserole dish, cover, and refrigerate.

Place the roast, rib side down, in a roasting pan.

Roast for 1 hour and 45 minutes to 2 hours and 15 minutes, or until a thermometer inserted in the center of the roast registers 155°F (68°C).

Cover the roast loosely with foil after 1 hour to prevent over-browning of the stuffing.

Bake the covered casserole of stuffing alongside the roast during the last 30 to 40 minutes of roasting.

Let the roast stand for 15 minutes before carving.

Serve the stuffing in the casserole with the roast.