FRUIT STUFFED LOIN OF PORK
Source: The Silver Palate Cookbook

4 pounds boneless pork loin roast, prepared for stuffing
1 cup pitted prunes
1 cup dried apricots
2 garlic cloves, in very thin slices
salt and ground pepper to taste
1 stick sweet butter, softened
1 tb dried thyme
1 cup Madeira wine
1 tb molasses
watercress (garnish)

Preheat the oven to 350 F. Using the handle of a wooden spoon, push the dried fruits into the pocket in the roast, alternating prunes and apricots. Make deep slits in the roast with the tip of a knife and push the garlic into the slits. Tie the roast with twine and rub the 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, basting frequently. When the roast is done, remove from the oven and let it stand, loosely covered with foil, for 20 minutes. Cut into thin slices, arrange slices on a serving platter, and spoon pan juices over them. Garnish platter with watercress and serve. I do this same recipe, but preheating the oven to 300 F and baking the pork for 2 to 2 1/2 hours, and with only 1/2 stick of melted butter, for smearing the roast.