Stuffed Loin Pork with Glazed Prunes and Bananas

Ingredients:

• 3 Lb. of Loin Pork
  
• 1/2 Cup of Butter or Margarine
  
• 1/2 Cup of Chopped Onion
  
• 1/2 Cup of Chopped Celery
  
• 1/2 Salt Teaspoon
  
• 1 Package (8 Ounces) of Cornbread Stuffing Mix
  
• 2 Large Bananas, Peeled and Diced
  
• 1/4 Cup Firmly Packed Light Brown Sugar
  
• 1/2 Teaspoon Dry Mustard
  
• 1/2 Cup Bourbon

Preparation:

Cut pockets in loin between ribs. In large skillet, melt butter over medium heat; sauté onion and celery just until tender, about 5 minutes. Add salt, and stuffing mix, blend well. Gently fold in bananas. Stuff dressing into cut pockets. Use wooden picks to secure openings if necessary. Place roast on a wire rack in shallow roasting pan. Roast in 325 degrees F. over for 1 and 1/2 hours or until meat thermostat registers 170 degrees F. Sprinkle brown sugar and dry mustard over meat. Pat into place. Pour bourbon over meat. Return to oven and roast 15 minutes longer or until glazed. Serve with glazed prunes and bananas *. (Makes 8 Servings).

Glazed Prunes and Bananas

Ingredients:

• 1 1/2 Cups of Pitted
  
• Large Prunes
  
• 2 Large Bananas Peeled and Cut into Chunks

Preparation:

Soak prunes in hot water for 30 minutes until plump. Drain. Place prunes and banana chunks in pan with pork loin during last 15 minutes of roasting. Baste with pan juices occasionally. Server with pork loin