Glazed Pork Loin With Mustard And Brown Sugar

Ingredients

• 2 cups beef broth
• 18 medium-size pitted prunes
• one 5- to 6-pound pork loin, boned, rolled, and tied (ask your butcher to do this)
• ¼ pound prosciutto, cut into 3- to 4-inch-long × ½-inch-thick strips
• ½ cup dijon mustard
• 2/3 cup firmly packed dark brown sugar
• 2 tablespoons canola oil
• 2/3 cup bourbon
• salt and freshly ground black pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 4 sprigs fresh parsley
• 1 teaspoon cornstarch, dissolved in 2 tablespoons cold water
• 1 bunch watercress, stems removed, for garnish