This roast pork loin recipe from Mastering Simplicity by Christian Delouvrier (page 53) starts two days before cooking with marinating the prunes in brandy. When it came time to cook, I cut a slit into the pork loin to put the prunes in it. I guess the pork loin I used was not thick enough because it would not fit all of the prunes from the recipe. Even with just half the prunes, it was hard to roll the pork loin up and tie it with twine for browning and roasting. The pork required basting every ten minutes for a half hour and then every fifteen minutes for an additional hour.  While the pork was cooking, I blanched the endives. This helped remove some of the bitterness of the endives. I then sauteed the endives in clarified butter. Then I put the endives in a skillet  where I had been cooking carrots, onions, and garlic in duck fat and transferred the skillet to bake the vegetables in the oven. When the pork was done, I cut it up and served it with the endives on a platter. The dish came out very good, but I think it could have benefitted from having the additional prunes that I could not fit in.