4 lb. loin of pork (3 lb. if boneless)
1 lemon, halved
1 can beef broth or 1 cube bouillon with 10 oz. water
14 to 16 pitted prunes
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. ground ginger

GRAVY:

3 tbsp. flour
1/2 c. water

Preheat oven to 350 F. With a long, narrow sharp knife, starting at each end, pierce through to center of the pork loin. Using fingers, push prunes into the holes to fill completely. Rub roast on all sides with half lemon. Sprinkle with salt, pepper and ginger.

Insert meat thermometer into center meat of pork, away from bone and prunes. Place fat side up in shallow roasting pan without rack; pork will rest on bones. If boneless, use meat rack. Pour beef broth around pork. Cover pan with foil or use a tight fitting lid. Roast, covered, 30 minutes. Remove cover and roast, uncovered for 1 hour and 20 minutes or until thermometer reaches 175 F.

Remove roast to heated platter; keep warm in low oven.

Make gravy; pour pan drippings into a 2 cup measure. Skim off fat; reserve 2 tablespoons of fat; return fat to roast pan. Stir in flour until smooth. Cook, stirring over low heat, to brown flour slightly. Add water to pan drippings to make 2 cups. Gradually stir into flour mixture; bring to boil, stir until thickened.

Serves 8.