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.