8 med. potatoes
4 lb. loin of pork
14 to 16 pitted prunes
1 lemon, halved
1 tsp. salt
1/4 tsp. pepper
1 tsp. ground ginger
1 (10 3/4 oz.) can condensed beef broth, undiluted
1/4 c. butter, melted
1/2 tsp. paprika

GRAVY:

3 tbsp. flour
1/4 tsp. ground ginger
1/2 c. milk

Wash and pare potatoes. Cut into slices, 1/8 inch thick, down through top of each potato (not through the bottom), leaving bottom intact. Place potatoes in ice water, to chill about 1 hour. Wipe pork with damp paper towels; trim off excess fat. Preheat oven to 350 degrees.

With a long, narrow sharp knife starting at each end, pierce through to center of 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. Place with fat side up, in shallow roasting pan without rack; pork will rest on bones.

Pour beef broth around pork. Cover pan with foil, or use a tight fitting lid. Roast, covered, 30 minutes. Remove roast from oven. Drain potatoes, dry on paper towels. Roll potatoes twice in melted butter and paprika. Place around roast, pour paprika-butter over potatoes. Roast pork, uncovered basting every 1/2 hour with pan drippings, add water, if needed.

Roast 1 hour and 20 minutes. Remove roast and potatoes to heated platter, keep warm in low oven. Make gravy: pour pan drippings into a 2-cup measure. Skim off fat; reserve 2 tablespoons fat, return to roasting pan. Stir in flour and ginger until smooth. Cook stirring over low heat, to brown flour slightly. Add water to pan drippings to make 1 1/4 cups. Gradually stir into flour mixture, along with the milk, bring to boiling, stirring until thickened. Serve hot with pork. Serves 8.