Summary

Ingredients

How to make Prune Stuffed Pork Roast

1. In 1-quart saucepan over high heat, heat 1 cup water to boiling. Add prunes; remove from heat. Let prunes soak in water 30 minutes. Drain; pat prunes dry with paper towels.
2. With a long, narrow knife, pierce through center of pork loin roast through thick muscle from one end to the other, twisting knife to form a slit. Pack prunes into slit.
3. Sprinkle roast with 1 teaspoon salt, and 1 teaspoon ginger. Place pork roast, fat side up, in open roasting pan. Insert meat thermometer into center of roast, being careful that pointed end does not touch bone. Roast in 325°F. oven 2 1/2 to 3 hours until thermometer reaches 170°F. (30 to 35 minutes per pound).
4. When roast is done, place on warm large platter; let stand 15 minutes for easier carving. Prepare gravy: Pour pan drippings into 2-cup measure or medium-sized bowl (set pan aside); let stand a few seconds, until fat separates from meat juices. Return 3 tablespoons fat from drippings to roasting pan; skim off and discard any remaining fat from drippings. Add enough water to meat juices to make 1 cup.
5. Into fat in roasting pan over low heat, stir flour until blended; gradually stir in meat-juice mixture and cook, stirring, until gravy thickens slightly and brown bits are loosened from pan. Stir in half-and-half, 1/4 teaspoon ginger, and salt to taste.