Swedish Roast Loin Of Pork With Prunes

Soak prunes in hot water 30 minutes, to soften. Drain well.

Preheat oven to 325 degrees F.

Wipe pork with damp paper towels. With sharp knife, make tiny slits between meat and bone and insert prunes. Then tie with twine to hold meat to bone. Combine salt, pepper, and flour and rub into meat.

Place, fat side up, in shallow roasting pan without rack. Insert meat thermometer in fleshy part, away from bone or fat. Roast, uncovered, 3 to 3 1/2 hours, or to 185 degrees F on meat thermometer, for well done.

Remove pork to heated platter. For easier slicing, let stand in warm place 20 minutes before carving.

Meanwhile, make gravy: Pour pan drippings into 2-cup measure. Skim off fat, then measure 2 tablespoons fat into roasting pan. Stir in remaining flour until smooth.

Add water to drippings to make 1 1/4 cups. Gradually stir into flour mixture, along with cream, and bring to boiling, stirring.

Add rest of salt and pepper and the currant jelly. Serve hot, with pork.