2 cups red wine vinegar
1 cup red wine
½ cup dark brown sugar, loosely packed
1/2 cup finely chopped prunes
In a saucepan, add the vinegar, red wine, and brown sugar and stirring, bring to a boil. Have a glass measuring cup ready to measure. Reduce the heat and simmer rapidly until liquid reduces to 2½ cups, about 40 minutes. Add the prunes. Continue to simmer the sauce until it reduces to 2 cups, about 20 more minutes. Then continue to simmer for about 10 more minutes until the sauce is black, syrupy, and glossy. Be careful that the sauce does not over-reduce and burn. Serve alongside the Pork Roast.
You can make the glaze a day ahead. Pull it out to bring to room temperature while the pork roast is in the oven cooking for the last hour.