Dried plums, also known as prunes, are one of the best sources of fiber. They also are excellent when paired with nuts, meat, and poultry.

• Preheat oven to 450°F.

• Coat the pork loin with rosemary, tarragon, thyme, kosher salt, and black pepper. Rub the olive oil over the meat.

• Put the shallots in the bottom of a roasting pan to make a bed for the roast. Sprinkle the garlic powder over the onion and lay the pork loin on top. Roast for 15 minutes.

• Turn the oven down to 300°F and roast for 1 hour and 15 minutes. Remove the meat from the roasting pan and keep warm on a platter with a tent of foil over the roast.

• Add the brandy to the roasting pan and scrape up any browned bits. Add the chicken broth and then pour the contents of the roasting pan into a saucepan. Skim grease off the top. Simmer until reduced by half.

• Strain the sauce and return it to the pan. Add the prunes and any juices; simmer until the prunes plump, about 10 minutes. Mix the cornstarch into the cream; add to the sauce. Simmer until sauce thickens slightly. Add salt and pepper if necessary.

• Slice the pork roast, arrange the slices on a platter, and spoon the brandiedprune sauce over them.

Dried Plums: The New Prunes?

Suddenly, instead of good old prunes, we can buy dried plums — which are the same thing! This is a marketing ploy to change the image of prunes. Because of their extreme sweetness, they are fabulous when paired with savory dishes. They like parsley, sage, rosemary, and thyme, as well as lemon zest and nuts, especially high-fiber chestnuts. Put them in stuffing for game, turkey, and chicken.