1 (3-4 lb.) boneless pork loin roast, rolled & tied
1 c. pitted prunes
1 c. dried apricots
1 tsp. dried basil
1 tsp. dry mustard
1/4 tsp. pepper
1 onion, sliced
1 1/2 c. chicken stock
1 c. apple cider
2 tbsp. cornstarch
1 c. water
1/4 c. light cream
1/4 tsp. salt, or to taste
Pepper to taste

Trim roast of excess fat, if necessary. Using your finger or handle of wooden spoon, push about half of prunes and apricots into roast, alternating the two. Combine basil, mustard and pepper. Rub meat evenly with the mixture. Place onion in bottom of roasting pan and set roast on top. Add chicken stock to pan. Roast pork, uncovered, in preheated 325 degree oven about 2 hours or until meat thermometer registers 170 degrees.

When roast is cooked, remove from pan and keep warm in 250 degree oven while preparing sauce. Cut remaining prunes and apricots in quarters. Add to roasting pan with cider and cornstarch, blended with water. Bring to boil, stirring constantly. Reduce heat to medium-low and simmer, uncovered, about 3 minutes until fruit has softened and sauce is desired thickness. Add cream, salt and pepper to taste. Stir until heated through, about 2 minutes. Slice pork and serve with sauce. Serves 6 to 8.