Fruit-Stuffed Loin Of Pork
|Boneless pork loin roast||4 Pound|
|Pitted prunes||1 Cup (16 tbs) (Approximately)|
|Dried apricots||1 Cup (16 tbs) (Approximately)|
|Garlic||1 Clove (5 gm)|
|Ground black pepper||To Taste|
|Sweet butter||8 Tablespoon, softened (1 Stick)|
|Dried thyme||1 Tablespoon|
|Madeira wine||1 Cup (16 tbs)|
|Freshly ground black pepper||To Taste|
Preheat oven to 350Â°F.
Using the handle of a wooden spoon, push the dried fruits into the pocket 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 minutes 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 or 20 minutes.
Cut into thin slices, arrange slices on a serving platter, and spoon pan juices over them.
Garnish platter with watercress