Bohemian Stuffed Roast Pork

Score the surface of the loin with a knife.

Mix the salt, pepper, sage and garlic; rub the surface with the spice mixture. Stand the loin on end.

Using a large 10-inch knife, skewer the roast lengthwise.

Remove the knife and begin stuffing prunes into the slot.

Pack the prunes in as tightly as possible.

When you can't stuff any more into the roast, secure both ends of the opening with toothpicks.

Place the pork in a pan, add about 1/2 cup water and cover with foil.

Put in a 375° oven and roast for about 1 hour and 45 minutes or until the internal temperature is over 180°.

Remove from oven and let stand for 15 minutes before carving.