PORK LOIN
15 Dried prunes -- pitted
12 Dried apricots -- pitted
3 pounds Pork loin -- with almost all
the visible fat removed
1/4 teaspoon Freshly-ground black pepper -- or to taste
1 teaspoon Salt -- or to taste

SAUCE
1 cup Dry white wine
1 cup Chicken stock -- fresh or canned
Pan drippings from above
Reserved prunes and apricots with juice from above
1 tablespoon Cornstarch -- optional

Cover the prunes with water, bring to a boil. Turn off the heat, add the apricots and let cool. Drain and reserve the liquid. With a sharp knife make slits the length of the pork loin. Rub the roast with salt and pepper and insert one-half of the cooked prunes and apricots in the slits. Tie up the meat into a roast. Insert a meat thermometer. Place the meat on a roasting rack in a pan and place 1 cup of water in the bottom of the pan. Additional water may be needed to prevent drying. Roast in a preheated 325ºF oven for 1-1/2 to 1-3/4 hours.

Remove the meat when the thermometer registers 155ºF. While roast is cooking, place all sauce ingredients in a small saucepan and bring to a simmer. Cook for 5 minutes. Puree in a food blender until smooth. Return the sauce to the pan. Bring to a simmer before serving. You may want to thicken the sauce with 1 tablespoon cornstarch dissolved in 2 tablespoons water, stirred into the sauce while it is simmering.