Thought this worth passing on for those with an allergy to wheat.
900g pork loin
loaf
packet of pitted prunes
1/2 wheat and gluten -free loaf
dijon mustard
oil
salt and pepper
1. make a pocket in the pork loin and fill with the prunes.
2. brush the joint lighty on all sides with oil and season with S & P
3. blitz the 1/2 loaf of bread in a food processor
5. brush the pork on all sides with dijon mustard
6. bake in pre-heated oven, 200c for 45 mins.
slice and serve with gravy
cheers Penny