Pork Loin with Prunes

1.5 kg pork loin, skin removed & scored
SIDS SALT & PEPPER to taste
50 g butter
24 pitted prunes
175 ml red wine
175 ml home made chicken stock
2 tbsp redcurrant jam
150 ml cream

Preheat oven to 180°C. Roll the pork and tie into a parcel then spread with butter and sprinkle with SIDS SALT & PEPPER. Cover with the skin to keep the pork moist, place in a baking dish and roast for 1 hour.
Place the prunes, red wine and stock in a saucepan and simmer 10-15 minutes. After the pork has roasted for 1 hour, add the prunes and their liquid to the roasting dish. Remove the skin, sprinkle with salt and cook separately under the grill until crisp and crunchy. Set aside and keep warm.
Roast the pork for a further 30 minutes then transfer to a carving board, cover lightly to rest for 10 minutes.
Meanwhile, tip any excess fat from the roasting dish, add a little water and scrape up any residues. Stir in the jam, add cream and stir continuously until well blended and bubbling. Continue to cook until it thickens.
Carve the meat into slices, place on a serving dish and pour over the sauce and prunes.