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

Preheat oven to 350 degrees. Push 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. Push the garlic into the slits. Tie the roast with twine and rub surface with salt and pepper.

Set the roast in a shallow baking pan. Smear butter over the roast. Sprinkle with the thyme. Stir Madeira and molasses together in a small bowl, and pour over roast. Set the pan on the middle rack of the oven.

Bake for 1 1/2 hours (approximately 20 minutes per pound), basting frequently.

When roast is done, remove it from the oven and let it stand, loosely covered with foil, for 15-20 minutes. Cut into thin slices. Arrange slices on a serving platter. Spoon pan juice over slices. Garnish the platter with watercress. Serve immediately.