4 to 5 lbs. loin of pork
15 prunes, halved and pitted
2 tsp. salt
1/2 tsp. pepper
1/4 tsp. ginger, optional
1/4 c. prune juice
2 1/2 c. water and bouillon
2 to 3 tbsp. flour

Insert prunes deep into meat. Rub meat with seasonings and tie into shape with string. Place a meat thermometer in thickest part of meat. Thermometer should not touch bone. Roast uncovered in roasting pan in slow oven, 325 degrees, about 1 1/2 to 2 hours. When thermometer shows 185 degrees, roast is done.

Place meat on hot platter, remove string, cut away backbone, slice and serve. Mix together pan drippings, prune juice and liquid (to make 2 2/3 cups). Heat. Mix flour with small amount water and stir into mixture. Simmer 5 minutes, stirring occasionally. Season and add 1 teaspoon red currant jelly. Serve separately.

Serve with browned potatoes or your favorite style potatoes; cooked prunes, applesauce and any desired vegetables. 8 servings.