4 lbs. boneless pork loin roast, cut almost through lengthwise
1 c. pitted prunes
1 c. dried apricots
4 tbsp. butter, softened
1 tbsp. dried thyme
1 c. Madeira wine
1 tbsp. molasses

Preheat oven to 350 degrees. Open roast. On right hand side, place 1 prune and 1 apricot side by side. Continue until entire surface is covered. Close roast and tie. Rub with butter, sprinkle with thyme.

Stir molasses and Maderia together and pour over roast. Set pan in middle rack and bake about 1 1/2 hours (20 minutes per pound), basting frequently.

When done, remove from oven and let it stand loosely covered for 15-20 minutes. Cut into slices and pour pan juices over them.