2/3 c. pitted prunes
3/4 c. dry sherry
1 boneless pork loin roast (about 3 lb.)
2 oz. crystalized ginger
1/4 c. honey
1/4 c. grated onion
2 1/2 tbsp. soy sauce
Salt and pepper to taste
Parsley sprigs for garnish

Combine prunes and sherry in small bowl; let stand, stirring occasionally, 1 to 2 hours or overnight. Drain prunes, reserving sherry. Cut 2 1/2 inch deep slit lengthwise in boned side of roast. Arrange prunes in row in center of roast; tie roast securely with kitchen string to enclose prunes. Chop 1 ounce of ginger; combine with reserved sherry, the honey, onion, soy sauce, salt and pepper in small bowl. Mix well; pour over pork in shallow bowl. Marinate, turning occasionally, 2 to 4 hours.

Drain pork, reserving marinade. Roast pork in preheated 350 degree oven, basting frequently with reserved marinade, until meat thermometer inserted into thickest part of meat registers 160 degrees, 1 1/2 to 2 hours. (Cover roast with foil as needed to prevent burning.) Slice remaining 1 ounce ginger. Garnish roast with sliced ginger and parsley. Serves 6.