| How To Cook: |
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1. Combine prunes and ½ cup bouillon in a small bowl; set aside.
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2. Brush pork roast with mustard; roll in brown sugar.
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3. Heat oil in a 3-quart flameproof casserole; brown pork on all sides over medium heat. (Be careful not to burn.)
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4. Add remaining bouillon, bourbon, salt, pepper, sage, thyme and 1 tablespoon parsley; cook a few minutes, stirring to loosen brown particles.
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5. Cover tightly and cook in preheated 375°F oven 1¼ hours.
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6. Pour prune-bouillon mixture over pork; cook, uncovered 15 minutes longer, basting occasionally, or until pork reaches an internal temperature of 180°F.
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7. Transfer pork to a heated serving platter; cover and keep warm.
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8. Heat prune sauce in a casserole.
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9. Combine cornstarch and half and half; stir into prune sauce and cook, stirring gently, 2 minutes, or until slightly thickened.
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10. Serve sauce over sliced pork.
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11. Sprinkle with additional chopped parsley; garnish with orange slices.
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