3 lb Boneless rolled pork loin ro

           -ast
      8    Pitted dried prunes

     12 oz Great western beer

    1/2 ts Ginger

      1 md Apple, peeled and chopped

      1 ts Lemon juice

    1/2 ts Salt

           Pepper
    1/4 c  Flour

  Fat grams    per serving:              Approx. Cook Time: 3 hr 1. Remove
  string from roast. Using a sharp knife, cut a pocket in the pork by making
  a deep slit in the loin, going to 1/2 inch of the 2 ends and 1 inch of the
  other side. 2. Meanwhile, combine prunes, beer, and ginger in a saucepan,
  heat to boiling. Remove from heat, let stand 5 min. 3. Mix apple with lemon
  to prevent darkening.  Drain prunes, reserving liquid; pat dry with paper
  towels.  Combine prunes and apple. 4. Pack fruit into pocket in pork. Tie
  roast with string at 1 - inch intervals. 5. Place meat on rack in roasting
  pan. 6. Roast meat at 350 degrees F for 2 - 2 1/2 hours, allowing 40 to 45
  minutes per pound.  Baste occasionally with liquid drained from prunes. 7.
  Transfer meat to platter. Skim fat from cooking liquid.  Deglaze roasting
  pan with a little water, add to cooking liquid.  Add salt and enough
  additional water to measure two cups.  Make a paste of flour and water,
  combine with cooking liquid and cook, stirring constantly until thickened.
  Serve in a sauce boat with sliced roast. Makes 8 servings.