In a medium bowl, combine all stuffing ingredients. Set aside.
Pork Loin: 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
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.