Combine 1 tbsp sage, salt, garlic, thyme and 1/2 tsp allspice in bowl. Fold dbl thick layer of foil into 4" square. Poke 4 small holes in square. Push foil through roast to bottom to cover opening so that stuffing will not fall out later. Place roast on rack in large roasting pan. Rub sage mixture over meat. Cover and refrigerate overnight. Preheat oven to 450 degrees. Place pork in oven; reduce temp to 325 degrees. Roast pork 1 hour 30 mins. Fill cavity with enough stuffing to mound in center. Continue roasting until thermometer inserted into center of pork meat registers 160 degrees, about 1 hour and 20 mins. Meanwhile, boil broth in large saucepan until reduce to 1 1/3 cup, about 25 mins. Carefully transfer pork to platter. Pour off fat from pan. Place pan over medium high heat. Add applejack: bring to boil, scraping up any browned bits. Remove from heat. Melt butter in heavy large skillet over medium high heat. Add onion; saute until tender, about 8 mins. Add flour and 1 tbsp sage; stir 1 min. Whisk in reduce broth and applejack mixture; boil until thickened, about 1 mins. Add juice concentrate; boil until thickened to sauce consistency, about 2 mins. Stir in 1/8 tsp allspice. Season with salt and pepper. Transfer stuffing in dish to bowl. Carve roast between bones to separate chops. Serve with stuffing and gravy. Recipe by: Bon Apetit Posted to KitMailbox Digest by Cairn Rodrigues on Mar 1, 1998