2 1/2 lb pork loin roast
2 cloves garlic, slivered
1 tsp crumbled dried sage and dry mustard
1/2 tsp dried thyme, salt and crumbled dried rosemary
Pinch cayenne pepper
2 onions, cut in wedges
3 large sweet potatoes, peeled and sliced 1 inch thick
Pepper
2 cups apple cider or apple juice
1 cup dried pitted prunes and dried apricots
2 tbsp cornstarch
1/2 cup 2% evaporated milk or light cream

With point of sharp knife, make slits in pork and insert garlic. Combine sage, mustard, thyme, salt, rosemary and cayenne pepper, rub over pork.
Scatter onions in roasting pan, place pork on top. Arrange sweet potatoes around pork, sprinkle everything with pepper to taste. Roast in 350 F oven for 1 hour.
Pour in cider, scatter prunes and apricots around pork. Cover and roast for 1 hour.
Remove pork, potatoes and fruit to warm platter and tent with foil. Bring pan juices to boil. Dissolve cornstarch in milk, stir into juices and bring to boil, stir ring constantly until thickened and smooth.
Taste and adjust seasoning. Slice meat and surround with potatoes and fruit, pass sauce in heated sauceboat.