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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


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