Prune-Stuffed Pork Loin

Ingredients

• 1 large pork loin boneless
• 0.3 cup thyme sprigs fresh loosely packed
• 1 clove garlic minced
• 2 teaspoons juice of lemon 
• 1 cup chicken broth low-sodium
• 12 ounces prune- cut to pieces pitted ( 30)
• 20 servings salt and pepper 

Equipment

• frying pan
• oven
• knife
• roasting pan
• wooden spoon
• kitchen thermometer
• aluminum foil
• stove
• cutting board

Directions

1. Preheat oven to 425F. Using a sharp knife, remove any excess fat from loin, leaving a 1/4-inch layer of fat on top. Use a long, thin, sharp knife to pierce a hole in center of both ends of loin. Working from both ends, use handle of a large wooden spoon to force a cavity all the way through center of loin.
2. Remove spoon and push handle through several more times, widening the cavity. Working with a few prunes, push them into the cavity with your fingers and spoon handle. Work from both ends until cavity is stuffed from end to end.
3. Place garlic, 1/2 tsp. salt, lemon juice and thyme on a cutting board. Mince into a paste. Rub paste all over stuffed loin, place fat side up in a roasting pan and pour 1/2 cup water around. Roast for 20 minutes. Reduce oven temperature to 325F. Continue to roast, adding water to pan if necessary to prevent scorching, until a meat thermometer inserted in center of meat reads 145F, 40 to 50 minutes.
4. Remove to a cutting board and cover loosely with foil.
5. Skim fat from juices in roasting pan and place pan across 2 burners on the stove over medium heat.
6. Pour in broth and bring to a boil, scraping up any browned bits on bottom of pan. Boil until reduced by about half and slightly thickened, 5 to 10 minutes. Season with salt and pepper.
7. Slice roast and serve warm with pan juices.