Have your butcher remove the bone from loin. Fill cavity with the prunes. Make another incision if necessary to use all the prunes. Skewer the roast and rub it with the salt, pepper, ginger and brown sugar. Place in a shallow open roasting pan and cook in a preheated 450° oven until browned. Lower the temperature to 250 degrees and roast 3½ to 4 hours, or until very tender.
- 6 pounds pork loin
- 20 large prunes -- cooked and pitted
- White pepper
- 1 teaspoon ground ginger
- 1 tablespoon light brown sugar