Rhonda's Prune Stuffed Pork Roast

1 3 ½ to 4 pd pork loin roast
1 cup pitted prunes
2 tbs olive oil
6 garlic cloves peeled
1 lg onion
1 cup apple sauce

1 cup white wine
¼ cup cider vinegar
3 tbs chili powder
1 tbs salt
1 tsp dried oregano
1 cinnamon stick

Slit pork roast all over and around with 1 inch slits
Stuff each slit with prune
Heat oil in ovenproof stockpot
Brown pork and remove

Mince garlic and onion
Sauté in pot until tender – approx 5 min
Add applesauce, cider vinegar, wine, chili powder, salt, oregano and cinnamon

Return pork to pot
Bring to boil
Cover and place in oven
Cook at 325 for 1 ½ hours basting occasionally
Remove cover and cook 30 min longer

Remove pork from sauce
Boil sauce over high heat stirring and reduce sauce- 3-5 min
Slice pork and serve with sauce

Serve with garlic mashed potatoes, green beans drizzled with olive oil and balsamic vinegar, sprinkled with almond slivers, and Wood Family Vineyard Merlot!