Instructions: In a small saucepan, bring the stock to a boil over moderate heat. Remove from the heat and stir in the prunes and apricots. Allow to soak at least 15 minutes or until very soft.

Meanwhile, preheat the oven to 325 degrees. With a sharp knife, trim all the fat from the pork loin. Open out the loin, and pat dry with paper towels. Season the inside with salt and pepper.

Drain the soaked fruit, reserving the liquid in a saucepan. Place the fruit along one of the long sides of the pork loin. Scatter the chopped garlic and thyme over the fruit.

Fold the long edge of the meat over the fruit and roll up the loin. With kitchen string, tie up the loin at regular intervals to seal in the stuffing. Trim excess string.

Place loin on a rack in a roasting pan, seam side down, and roast about 30 minutes. Meanwhile, add the Madeira or port wine, if using, and molasses to the reserved soaking liquid and bring to a boil to make a glaze.

Brush the glaze evenly over the pork loin. Roast the pork about 1 hour longer or until tender and the internal temperature of the meat reads 170 degrees, brushing with the glaze every 10 minutes.

This recipe yields 6 servings.

Comments: sweet or spicy stuffing adds flavor to roasts, so you dont need gravy. And it makes a very satisfying meal with less meat. Ask your supermarket to bone the roast for you. Instead of sausage or nuts, make stuffing with nutritious fruits and vegetables. In bread stuffings, replace the butter with chicken stock.

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