4 lb pork loin roast, boneless
1 C each: B & R Farms Dried Apricots and pitted prunes
Fresh garlic cloves, to taste
Salt and pepper, to taste
8 T butter, softened or olive oil
1 T fresh thyme, chopped
1 C Madeira wine
1 T dark molasses
Slit roast deep enough to stuff with dried fruit. Tie roast with twine. Cut slits into roast, filling with thin sliced garlic. Place stuffed roast in shallow baking pan & coat with butter or oil and thyme. Combine wine & molasses and pour over roast. Bake at 350F for 1.5 hours, basting every 30 minutes.
When cooked, cover loosely with foil and let roast stand 15-20 minutes. Slice and arrange on serving platter. Ladle pan juices over roast and garnish with watercress or parsley. Serve extra pan juices in a gravy boat or small pitcher.