3 lb Boneless rolled pork loin ro

ast 8 Pitted dried prunes

12 oz Great western beer

1/2 ts Ginger

1 md Apple, peeled and chopped

1 ts Lemon juice

1/2 ts Salt

Pepper 1/4 c Flour

Fat grams per serving: Approx. Cook Time: 3 hr 1. Remove string from roast. Using a sharp knife, cut a pocket in the pork by making a deep slit in the loin, going to 1/2 inch of the 2 ends and 1 inch of the other side. 2. Meanwhile, combine prunes, beer, and ginger in a saucepan, heat to boiling. Remove from heat, let stand 5 min. 3. Mix apple with lemon to prevent darkening. Drain prunes, reserving liquid; pat dry with paper towels. Combine prunes and apple. 4. Pack fruit into pocket in pork. Tie roast with string at 1 inch intervals. 5. Place meat on rack in roasting pan. 6. Roast meat at 350 degrees F for 2 2 1/2 hours, allowing 40 to 45 minutes per pound. Baste occasionally with liquid drained from prunes. 7. Transfer meat to platter. Skim fat from cooking liquid. Deglaze roasting pan with a little water, add to cooking liquid. Add salt and enough additional water to measure two cups. Make a paste of flour and water, combine with cooking liquid and cook, stirring constantly until thickened. Serve in a sauce boat with sliced roast. Makes 8 servings.