Stuffing: In small skillet, melt butter over medium-high heat; sauté onion, garlic and caraway seeds until onion is golden brown, about 4 minutes. Scrape into bowl; mix with prunes and salt. Set aside.

With sharp narrow knife, make cut in centre of meat from both ends to meet in middle. Insert wooden spoon handle from both ends and wiggle to widen hole. Press stuffing into hole from both ends, leaving about 1/2-inch (1 cm) free at ends (stuffing will expand). Place roast on roasting pan.

In bowl, mix mustard, garlic, caraway seeds, salt, thyme, cloves and pepper into paste; rub over pork. Roast in 325°F (160°C) oven for 1 hour and 15 minutes. Baste once with any pan juices (cover top with strip of foil if already browned); cook until meat thermometer inserted in thickest part reads 160°F (70°C), just until thickest part of meat is no longer pink in centre, about 1 hour and 45 minutes. Transfer roast to serving platter and tent with foil; keep warm.

Pour wine into roasting pan; bring to boil over medium heat, scraping up brown bits. Stir in stock; bring to boil. Reduce heat and simmer for 5 minutes. Meanwhile, place cornstarch in bowl; mix with 2 tbsp (30 mL) of the cream until smooth. Mix in remaining cream. Stir into pan; simmer for 2 minutes. Pour into gravy boat; serve with roast.