Combine 1 tablespoon sage, salt, garlic, thyme and 1/2 teaspoon allspice in bowl.
Fold double-thick layer of foil into 4-inch 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 temperature to 325 degrees. Roast pork 1 hour 30 minutes.
Fill cavity with enough stuffing to mound in center. Continue roasting until
thermometer inserted into center of pork meat registers 160 degrees, about 1 hr 20 minutes.
Meanwhile, boil broth in large saucepan until reduced to 1 1/3 cups, about 25 minutes.
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 minutes. Add flour and 1 teaspoon sage; stir 1 minute. Whisk in reduced broth and applejack
mixture; boil until thickened, about 1 minute. Add juice concentrate; boil until thickened to
sauce consistency, about 2 minutes. Stir in 1/8 teaspoon allspice. Season with salt and pepper.
Garnish roast with apples and sage, if desired. Transfer stuffing in dish to bowl. Carve roast
between bones to separate chops. Serve with stuffing and gravy.