Pella — 1 (2-to3-pound) pork loin
15 to 20 prunes
1 tablespoon oil
1/2 cup chicken broth
fresh thyme sprigs
1. Make a slit in the center of the pork loin with a sharp knife. Push prunes into slit, stuffing them from both ends with end of spoon or your fingers. Rub pork with your favorite Cajun seasoning. Brown in oil in a heavy, ovenproof skillet. Add chicken broth and fresh thyme. Place in oven at 375F and roast 30 to 45 minutes.