Bill's RecipesPork Stuffed with Prunes2-3 pounds roast, boneless, trimmed of all surface fat½ of a 12 ounce package of pitted prunes 1 cup orange juice ¼ cup chopped onions ¼ cup chopped celery 1 chopped clove garlic ½ teaspoon cinnamon ½ teaspoon paprika 1 tablespoon olive oil salt and pepper to taste Preheat the oven to 350º. Chop prunes, cover with the orange juice, add spices, heat and simmer for 20 minutes, adding more orange juice if needed. Drain liquid out of the mixture, reserving it for a sauce. Sauté onions, celery, garlic in the olive oil and mix with the prunes. Cut into the roast lengthwise, cutting into it from each side most of the way through, and open it up so it forms a large flat piece. Put the stuffing in the middle and roll it up. Tie in place. Place on a pan and bake for about 1½ hour until interior temperature
reaches 170º. Baste periodically as needed.
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