| PRUNE-FILLED PORK ROAST |
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8 Servings1 boneless pork loin roll (2-1/2 pounds) 16 pitted prunes 3 tablespoons CRISCO Shortening 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoons water 3 tablespoons all-purpose flour 1-1/2 cups milk Untie roast. Arrange prunes in center. Securely tie roast with string. Melt Crisco in a Dutch oven over medium heat. Brown meat well on all sides. Sprinkle with salt and pepper. Add water. Cover and cook slowly for 2 hours or until meat is tender. If necessary, add water during cooking. Remove meat and place on heated platter; keep warm. Pour drippings into a measuring cup. Remove 3 tablespoons of fat and 1/2 cup drippings; pour into Dutch oven. Blend in flour and cook until bubbly. Remove from heat; gradually stir in milk. Cook, stirring constantly, until gravy thickens and boils. Cook and stir for 1 minute. Slice pork and serve with gravy. |
