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1
In a small saucepan, warm, but do not boil, the brandy.
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2
Place the fruit in a small bowl, cover with the brandy and soak for 20 minutes.
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3
Drain, reserving the brandy, and coarsely chop the fruit.
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4
Return the fruit to the bowl and toss with 1 teaspoon of the sage and 1/2 teaspoon of the thyme and season it lightly with salt and pepper.
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5
Preheat the oven to 450 degrees.
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6
Place the pork on a work surface.
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7
Using a long, round metal or wooden skewer about 3/4-inch thick, pierce a channel through the center of the loin.
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8
Stuff the fruit into the channel, using the skewer to pack it in.
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9
Season the loin lightly with salt and pepper and drape the bacon slices over it.
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10
Use butcher's twine to tie the roast.
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11
Place the roast in a roasting pan fitted with a rack and roast for 15 minutes.
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12
Lower the heat to 350 degrees and continue to roast until the pork is cooked but, when poked with a knife, the juices at the center still run slightly pink, about 1 hour more.
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13
Transfer the roast to a serving platter and allow to rest, covered, for 15 minutes.
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14
Meanwhile, remove the rack and place the roasting pan on top of the stove over medium heat.
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15
Add the shallots to the pan juices and cook, stirring, until they are softened, about 3 minutes.
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16
Add the reserved brandy and the wine and simmer until reduced by half.
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17
Whisk in the cream and mustard and continue to simmer until slightly thickened.
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18
To serve, remove the twine from the roast, slice and serve with the cream sauce.
