Stuffed Pork Roast

• 1 c. pitted prunes
• 1 whole pork tenderloin
• 1 tbsp. capers
• 1 tbsp. olive oil
• 1/4 tsp. salt
• 1/4 tsp. Pepper
• 1 c. couscous
• 1 tsp. olive oil

1. Preheat oven to 475 degrees F. Soak 1/2 cup prunes in hot water; finely chop those remaining.
2. Cut lengthwise slit along side of pork tenderloin, two-thirds through thickness of meat.
3. Open pork.
4. Drain prunes; arrange in line on pork along with capers.
5. Close pork over filling.
6. Place on baking pan, seam side down; tuck tapered end under.
7. Rub tenderloin with 1 tablespoon olive oil and 1/4 teaspoon each salt and pepper.
8. Roast 10 to 15 minutes or until pork is barely pink in center.
9. Cook couscous as label directs.
10. Stir in 1 teaspoon olive oil and chopped prunes; serve with sliced pork.

prunes, pork tenderloin, capers, olive oil, salt, pepper, couscous, olive oil

Taken from www.delish.com/recipefinder/stuffed-pork-roast-recipe (may not work)