2 lb. boneless pork roast
6 - 8 pitted prunes, chopped
1 apple, diced
1 tbsp. oil
1/4 c. white wine
1/4 c. water
Salt and pepper to taste
Gravy (optional)
1 c. milk or cream
1 tbsp. raspberry jelly

Cut a small, lengthwise opening through the roast and stuff it with the chopped prunes and apple. Tie roast together and season with salt and pepper. Heat oil in the cooker and brown roast on all sides. Remove roast and pour in the wine and water. Insert pressure cooker rack and lay pot roast on top. Secure lid and cook for 45 to 50 minutes, starting when the cooker reaches 15 pounds of pressure. Let pressure drop on its own. Place roast on serving platter. Optional gravy: Remove rack and stir cream and jelly into pan juices. Heat until thickened.