Pork Loin Stuffed With Chile-Glazed Prunes

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One 5- to 6-pound pork loin or butt roast, boned

1 1/2 teaspoons salt

1 1/2 teaspoons freshly ground pepper

3 dried chiles negros or pasilla chiles, seeded, stemmed and ground to powder

12 pitted prunes

1/2 cup water

1 tablespoon sugar

1 teaspoon oregano

2/3 cup creme fraiche, or 2/3 cup sour cream + 1 teaspoon vinegar

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