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1
Preheat the oven to 450F.
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2
Combine the prunes, apricots, and liquid in a small saucepan and turn the heat to medium.
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3
Simmer gently until tender, about 10 minutes (longer if the fruit was very dry to begin with).
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4
Cut the roast open lengthwise, leaving a bit of a hinge along one side, and sprinkle it with salt and pepper.
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5
Drain the fruit and layer it on the meat with the ginger.
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6
Close the meat and tie or skewer it to something approaching its original shape.
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7
Mix together a large pinch of salt, some pepper, the sugar, and the cayenne and rub the roast all over with this mixture.
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8
Place in a roasting pan and put in the oven.
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9
Roast, undisturbed, for about 15 minutes.
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10
Pour about 1/2 cup of the white wine or stock over the roast and lower the heat to 350F.
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11
Continue to roast, adding about 1/4 cup wine every 15 minutes or so to keep the bottom of the pan moist, for about 45 minutes.
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12
Check the roast; an instant-read thermometer will register 145F when its done (and it may take up to 1 1/2 hours).
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13
Transfer the meat to a warm platter and put the pan on the stove over medium-high heat.
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14
If necessary, reduce the liquid to about 3/4 cup, scraping the bottom of the pan with a wooden spoon to release any brown bits.
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15
(If the pan is dry, add more white wine.)
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16
When the sauce is reduced, stir in the cream, if youre using it, and cook for another minute or two.
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17
Taste and adjust the seasoning, then carve the meat and serve it with the sauce.
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18
Much faster and easier.
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19
Cut the meat into cubes and brown them over medium-high heat in 2 tablespoons butter or extra virgin olive oil.
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20
Add 1 cup white wine or stock, the fruits (dont bother to soak first), salt, pepper, ginger, sugar, and cayenne.
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21
Cover and adjust the heat so the mixture simmers steadily.
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22
Cook until the pork is tender, about 30 minutes; reduce the liquid a bit, then add the cream if you like.
