Bohemian Stuffed Roast Pork

• 5 lb. boneless pork loin
• 1 to 2 lb. pitted prunes
• 1 clove garlic, crushed
• 1 tsp. sage
• 1 tsp. salt
• 1 tsp. pepper

1. Score the surface of the loin with a knife.
2. Mix the salt, pepper, sage and garlic; rub the surface with the spice mixture. Stand the loin on end.
3. Using a large 10-inch knife, skewer the roast lengthwise.
4. Remove the knife and begin stuffing prunes into the slot.
5. Pack the prunes in as tightly as possible.
6. When you can't stuff any more into the roast, secure both ends of the opening with toothpicks.
7. Place the pork in a pan, add about 1/2 cup water and cover with foil.
8. Put in a 375u0b0 oven and roast for about 1 hour and 45 minutes or until the internal temperature is over 180u0b0.
9. Remove from oven and let stand for 15 minutes before carving.

boneless pork loin, prunes, clove garlic, sage, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=505098 (may not work)