Fruit-Stuffed Loin of Pork

• 4 pounds boneless pork loin, prepared for stuffing
• 1 cup dried pitted prunes
• 1 cup dried apricots
• 1 garlic clove
• Salt & pepper to taste
• 1 stick sweet butter, softened
• 1 tablespoon dried thyme
• 1 cup Madeira wine
• 1 tablespoon molasses

1. Preheat oven to 350 degrees.
2. Using the long handle of a wooden spoon, push the dried fruit into the pocket in the roast, alternating the fruits.
3. Cut the garlic into thin slivers.
4. Make deep slits in the roast with tip of a knife and push the garlic into the slits.
5. Tie the roast with twine and rub surface with salt and pepper.
6. Set the roast in a shallow baking pan and smear the butter over the roast.
7. Sprinkle with thyme.
8. Stir Madeira and molasses together in a small bowl and pour over roast.
9. Set the pan on the middle rack of the oven and bake approximately 1 1/2 hours, basting often (approximately 20 minutes per pound).
10. When done, let stand, loosely covered with foil about 15 minutes.
11. Cut thin slices and spoon pan juices over them.

pork loin, prunes, apricots, garlic, salt, sweet butter, thyme, madeira wine, molasses

Taken from cooking.nytimes.com/recipes/1015562 (may not work)