• Cooking Time: 45 minutes
• Servings: 6
• Preparation Time: 20 minutes
• 1 Boneless a pork loin roast, about 3 lbs
• 1 lb. Prunes, pitted
• 1 Tbsp. Vegetable oil
• 1 Tbsp. Clarified butter
• 3 oz. Carrot, chopped course
• 6 oz. Onion, chopped course
• 1 tsp. Fresh rosemary
• 1 tsp. Fresh thyme
• 1 Bay leaf, crushed
• 2 garlic cloves
• Salt and pepper to taste

1. Trim and butterfly the pork loin so that it is open like a book. Season with salt and pepper.
2. Arrange the prunes along the length of the loin. Roll up the loin around the filling and tie with butcher’s twine.
3. Brown the pork roll on all sides in a pan with the oil and butter. Remove the pork from the pan. Add the carrots and onion until they brown. Add herbs and garlic and cook for one minute.
4. Place the pork loin in a roasting pan on top of a bed of the sautéed vegetables. Roast the pork in oven at 350.
5. Remove the twine from the roast. Slice and serve the meat.

This recipe was very easy to make and enjoyed the flavor combination of the pork with the prunes.