Pork Loin Stuffed with Fruit and Nuts

Stuffing:
1/2 cup coarsely chopped pitted dates
1/4 cup coarsely chopped dried apricots
1/4 cup finely chopped pecans
1 clove garlic, minced
1 1/2 teaspoons dried thyme, crushed
1 tablespoon molasses
1/4 teaspoon salt
1/4 teaspoon pepper

Heat oven to 350 degrees F. In a medium bowl, combine all stuffing ingredients. Set aside.

1 (2 pound) boneless pork loin roast
2/3 cup bourbon
2/3 cup chicken broth
1 tablespoon molasses
1/4 cup light cream
1/4 teaspoon salt

Double-butterfly pork roast by cutting lengthwise almost all the way through the roast. Lay open loin and pat flat. Butterfly again on the right hand side, lay open and pat flat. Starting in the center of the loin, butterfly again on the left side. Evenly spread stuffing over loin. Start with the shorter side and roll. Tie loin securely at 2- to 3-inch intervals with kitchen twine. Place roast in shallow roasting pan; set aside.

Combine bourbon, broth and molasses in small saucepan; bring to a boil. Pour over roast. Roast pork for 1 hour, or until internal temperature, measured with a meat thermometer, is 160 degrees F, basting occasionally with bourbon mixture.

Remove roast from pan, reserving the drippings; keep warm. Add cream and salt to pan drippings. Cook over medium-high heat, stirring constantly, until slightly thickened. Slice pork, arrange on serving platter, and serve with sauce.