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

Preheat oven to 350 degrees. Using handle of a wooden spoon, push the dried fruits into the pocket of the roast, alternating prunes and apricots. Cut garlic into thin slivers. Make deep slits in 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 roast in shallow baking pan and smear butter over the roast. Sprinkle with thyme. Stir Madeira and molasses together and pour over roast.

Set pan on middle rack of oven and bake 1 1/2 hours, approximately 20 minutes per pound. Baste frequently. When roast is done, do not over cook, remove from oven and let stand, loosely covered with foil, for 15-20 minutes. Cut into thin slices. Spoon pan juices over slices. May also be served cold.