4 lb. boneless pork loin roast, prepared for stuffing
1 c. pitted prunes, approx.
1 c. dried apricots, approx.
1 garlic clove
Salt and freshly ground pepper, to taste
8 tbsp. (1 stick) butter, softened
1 tbsp. dried thyme
1 c. Madeira wine
1 tbsp. molasses
Watercress (garnish)

Preheat oven to 350 degrees.

Using the handle of a wooden spoon, push the dried fruits into the pocket in the roast, alternating prunes and apricots.

Cut the garlic into thin slivers. Make deep slits in the roast with the tip of a knife and push the garlic into the slits. Tie roast with twine and rub surface with salt and pepper.

Set the roast into a shallow pan and smear the butter over the roast. Sprinkle with thyme.

Stir Madeira and molasses together in a small bowl and pour over the roast. Set the pan in the middle of the rack in the oven and bake for 1 1/2 hours (approximately 20 minutes per pound). Baste frequently.

When roast is done (do not overcook) remove it from the oven and let it stand, loosely covered with foil for 15-20 minutes. Cut into thin slices, arrange slices in a serving platter and spoon juices over them. Garnish with watercress and serve immediately.