Pork: Fruit Stuffed by Recipe Cottage

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	Fruit Stuffed

		Fruit-stuffed loin of pork Serves 8-10 4 lbs boneless pork loin roast-prepared for stuffing 1 cup pitted prunes 1 cup dried apricots 1 garlic clove salt and freshly ground pepper to taste 8 Tbs unsalted butter, softened 1 Tbs dried thyme 1 cup Madeira wine 1 Tbs molasses watercress (garnish) Preheat oven to 350F. Using the handle of a wooden spoon, push the dried fruits into the pockets 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 in a shallow baking 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 on the middle rack of the oven and bake for 1 1/2 hours (approximately 20 min. per pound) basting frequently. When roast is done (do not overcook), remove it from the oven and let it stand, loosely covered with foil, for 15-20 min. Cut into thin slices,arrange slices on a serving platter, and spoon pan juices over them. Garnish platter with watercress and serve immediately.