Prune-Stuffed Pork Roast

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Leite's Culinaria
Nutrition per serving    (USDA % daily values)
CAL
629
FAT
110%
CHOL
75%
SOD
68%

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Ingredients for 6 servings

One 3-pound pork loin roast

2 teaspoons finely chopped fresh marjoram

Two 3-inch pieces ginger, peeled and finely chopped

5 garlic cloves, peeled and halved

5 pitted prunes, quartered

1 tablespoon caraway seeds

2 teaspoons kosher salt

Freshly ground black pepper

1 tablespoon olive oil

1 1/4 cups dry white wine, chicken stock, or water

2 shallots, finely chopped

One 3-inch piece ginger, peeled and finely chopped

2 cups chicken stock

1/2 cup balsamic vinegar

1 tablespoon unsalted butter

Kosher salt and freshly ground black pepper

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