Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Boneless rolled pork loin ro
-ast
8 Pitted dried prunes
12 oz Great western beer
1/2 ts Ginger
1 md Apple, peeled and chopped
1 ts Lemon juice
1/2 ts Salt
Pepper
1/4 c Flour

Fat grams per serving: Approx. Cook Time: 3 hr 1.
Remove string from roast. 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. 2. Meanwhile, combine prunes,
beer, and ginger in a saucepan, heat to boiling. Remove from heat,
let stand 5 min. 3. Mix apple with lemon to prevent darkening. Drain
prunes, reserving liquid; pat dry with paper towels. Combine prunes
and apple. 4. Pack fruit into pocket in pork. Tie roast with string
at 1 - inch intervals. 5. Place meat on rack in roasting pan. 6.
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. 7. 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.
Makes 8 servings.

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