Ginger Pork Roast With Prune (Or Apricot) Stuffing(Servings: 8)

• 8 large potatoes, washed and peeled
• 4 lb. loin of pork, trimmed of fat
• 16 pitted prunes
• 1 lemon, halved
• 1 Tbsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. ground ginger
• 1 (10 3/4 oz.) can condensed beef broth (undiluted)
• 1/4 c. butter or margarine, melted
• 1/2 Tbsp. paprika

1. Turn each peeled potato on its side and cut in 1/8-inch slices, but do not cut all the way through.
2. Leave intact at bottom.
3. Place potatoes in ice water for one hour.
4. Pierce a hole through trimmed pork roast and push prunes (or apricots) into this hole.
5. Rub roast on all sides with the lemon.
6. Sprinkle with ginger, salt and pepper.
7. Place roast in shallow pan with fat side up; let meat rest on its bones.
8. Pour beef broth around the roast. Cover pan with foil and roast for 30 minutes at 350u0b0.
9. Drain potatoes and pat dry with paper towels.
10. Roll in melted butter mixed with paprika.
11. Remove roast from oven and place potatoes around the roast in pan.
12. Pour paprika-butter mixture over the potatoes.
13. Return roast and potatoes to the oven, uncovered, and baste often with pan drippings.
14. Add water if needed.
15. Roast 1 hour and 20 minutes (175u0b0 on a meat thermometer).
16. Remove roast and potatoes to a heated platter and keep warm while making the gravy.

potatoes, loin of pork, prunes, lemon, salt, pepper, ground ginger, condensed beef broth, butter, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=992882 (may not work)