Christine Dabney wrote:

> packed my Silver Palate books away: would you be able to
>post the recipe?

From:

The Silver Palate Cookbook, Rosso and Lukins, New York, 1979

Fruit-Stuffed Pork Loin

4 lbs boneless pork loin roast, prepared for stuffing
1 cup pitted prunes (approx.)
1 cup dried apricots (approx.)
1 garlic clove
salt and freshly ground black pepper, to taste
8 tablespoons (1 stick) unsalted butter, softened
1 tablespoon dried thyme
1 cup Madeira
1 tablespoon molasses
watercress (garnish)

1. Preheat oven to 350F.

2. Using the handle of a wooden spoon, push the dried fruit into
the pocket in the roast, alternating prunes and apricots.

3. 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.

4. Set the roast in a shallow baking pan and smear the butter
over the roast. Sprinkle with thyme.

5. 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 (approx. 20 minutes per pound), basting
frequently.

6. 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 and
serve immediately.

8 to 10 portions