*Pot Roasted Loin of Pork with a Prune, Apricot and Ginger Stuffing*
Serves 6

Delicious loin of pork, butterflied,  stuffed with a savory fruited stuffing, rolled and roasted.  Tender, delicious and filled with flavor.   This is not so hard to do as you would think.  Soon to become a family favourite.
Something deliciously different for the Sunday Lunch crowd!

1 (2-pound) boneless pork loin
salt and black pepper

For the Stuffing:
12 dried apricots, chopped
12 dried pitted prunes, chopped
1 tsp of finely chopped fresh ginger root
1 fat clove of garlic, peeled and finely chopped
1/2 tsp fine sea salt
1/4 tsp black pepper
1 tsp dried thyme

For the rub:
1 tsp powdered ginger
1 tsp fine sea salt
1/2 tsp fine black pepper
1/2 tsp dried thyme

1 medium onion, peeled and sliced

500g beef stock (about 3 cups)
3 TBS plain flour
pinch ground ginger
125ml milk or white wine (1/2 cup)

The first thing you will have to do is to butterfly the pork.  This is very easy to do.   Remove any of the string which it has been tied with and discard.   Carefully, using a sharp knife, remove any crackling rind and discard.  Working very carefully begin cutting through one side of the loin about 1 inch down and working from right to left, almost all the way to the other side, stopping about an inch from that edge.  Turn the meat around and cut down about 1 inch and then begin cutting back to the side you started at, again stopping about an inch from the edge.  You should now be able to open it up flat.  Open it flat and sprinkle it lightly with some salt and pepper.

Combine all of the ingredients together for the stuffing.  Spread it out evenly over the cut surface of the meat.  Roll it up tightly and then tie it at even intervals with some butchers twine to hold it together.  Don't tie it too tightly. 

Mix together all of the ingredients for the rub.   Rub mixture all over the pork, remembering the ends. 

Preheat the oven to 180*C/350*F/ gas mark 4.   Have ready a large flameproof casserole dish.  Place the sliced onion in the bottom of the casserole.   Place the stuffed pork roll on top.  Pour the beef stock into the casserole dish.  Cover with the lid.  Roast in the heated oven for 30 minutes.   Remove the cover.  Return the casserole to the oven and roast, uncovered for an additional 35 to 40. minutes.  The roast should by that time be cooked through and nicely colored.  Remove the roast from the pan and set aside on a plate to rest.  Cover lightly with foil and keep warm.

Place the casserole on top of the stove and add the white wine.   Bring to the boil and boil for about 5 minutes,  Reduce to a simmer.   Whisk in the flour and ginger, working quickly and whisking constantly to help prevent lumps. Taste and adjust seasoning as necessary.  Strain into a gravy boat.

Remove the butchers twine from the pork and cut into slices to serve.  Pass the gravy at the table.  I like to serve this with some boiled new potatoes and roasted root vegetables.  Delicious!