3 lb boneless rolled pork loin roast
8 pitted dried prunes
12 oz great western beer
1/2 tsp ginger
1 md apple, peeled and chopped
1 tsp lemon juice
1/2 tsp salt
Pepper
1/4 cup flour

Procedures :
Using a sharp knife, cut a pocket in the pork by making a deep slit in the loin, going to 1/2 inch of the 2 ends and 1 inch of the other side. Meanwhile, combine prunes, beer, and ginger in a saucepan, heat to boiling. Remove from heat, let stand 5 min. Mix apple with lemon to prevent darkening. Drain prunes, reserving liquid; pat dry with paper towels. Combine prunes and apple. Pack fruit into pocket in pork. Tie roast with string at 1 - inch intervals. Place meat on rack in roasting pan. Roast meat at 350 degrees F for 2 - 2 1/2 hours, allowing 40 to 45 minutes per pound. Baste occasionally with liquid drained from prunes. Transfer meat to platter. Skim fat from cooking liquid. Deglaze roasting pan with a little water, add to cooking liquid. Add salt and enough additional water to measure two cups. Make a paste of flour and water, combine with cooking liquid and cook, stirring constantly until thickened. Serve in a sauce boat with sliced roast.
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Category : Meats

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