Ingredients

• 3-5 lb pork loin, boneless
• 1/2 cup dried prunes
• 1 T french herbs
• 1/2 tsp black pepper
• 1 T tomato paste
• 2 oz white wine
• 1 cup beef stock
• 2 T cornstarch
• 2 cloves garlic, crushed

Steps

1. Preheat oven to 375F.
2. Carve a tunnel through the centre of the loin and fill with dried prunes.
3. Rub the pork loin with the herbs and pepper.
4. Place in a roasting pan and roast for 1-1/2 hours or until the internal temperature reaches 165F.
5. Remove the roast to a plate and pour the excess fat out of the pan.
6. Place the pan on the stove over a low heat.
7. Add the tomato puree, white wine, garlic and stock. Simmer for 30 minutes to reduce to half. Thicken with cornstarch if a thicker sauce is preferred.