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 cm of the 2 ends and 3 cm 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 3 cm intervals.

5. Place meat on rack in roasting pan.

6. Roast meat at 180ºC for 2 2.5 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.