FRUIT STUFFED LOIN OF PORK

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.

SAFFRON RICE

4 cups of water or chicken stock
2 cups uncooked long grain rice
1 tb salt
2 tb olive oil
a few saffron threads
1 cup finely chopped Italian parsley (cilantrillo)

Bring the water or stock and the olive oil, to a boil. Add the rice, salt and saffron, and continue cooking, uncovered, until the water evaporates, and small craters appear in the rice. Move the rice only once, from bottom up. Reduce the heat to low and cover tightly. Cook undisturbed for 20 additional minutes. Uncover the pan, add the parsley (do not stir) and cover. Remove from the heat and let stand for 5 minutes. Uncover, toss the rice with a fork to mix in the parsley and serve immediately. 6 to 8 portions. The original recipe added 1 stick sweet butter, cut into 8 pieces.