1 boneless pork loin roast, about 5 lbs (2.25 Kg)
1 green apples, peeled, cored, and sliced
12 pitted prunes
Salt and freshly ground pepper to taste
3 cups (750 ml) beer, beef stock, or water

Butterfly the pork loin by cutting it horizontally almost all the way
through so that it can be opened like a book. Place the apple
slices and prunes on the cut surface of the meat and sprinkle
with salt and pepper. Close the "book" and tie tightly with kitchen
twine. Place in a deep roasting pan and add the liquid. Bake in
a preheated 350F (175C) oven, basting every 30 minutes, until
tender when pierced with a fork, 2 1/2 to 3 hours. Transfer the
roast to a serving platter and strain the liquid through a sieve into
a small pan. Boil over moderate heat, stirring occasionally, until
reduced to about 1 cup (250 ml). Remove the twine from the roast
and cut into slices. Spoon some of the sauce over the meat and
serve the remainder along with the pork. Serves 6 to 8.