1 pork loin roast
12-15 cooked prunes, halved and pitted
Salt, pepper, pinch of ginger
Flour
1 tsp. red currant jelly for gravy
1/4 c. flour
2 c. water and prune liquid

Cut deep, wide slits in meat and insert prunes. Rub pork with salt, pepper and a little ginger.

Roast uncovered at 325 degrees for 1 1/2 to 2 hours, or to an internal temperature of 170 degrees by meat thermometer. It should be well done.

GRAVY:

Stir 1/4 cup flour into 1/4 cup drippings, then gradually add 2 cups water and prune liquid. Cook, stirring until smooth. Serve meat on hot platter, gravy separately.