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1
Combine bourbon, prunes, and apricots in a small bowl; let stand 2 to 3 hours to soften.
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2
Stir in apple and next 3 ingredients; drain fruit, reserving the bourbon mixture.
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3
Set fruit and bourbon mixture aside.
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4
Remove strings from roast; slice roast in half lengthwise, if not purchased sliced.
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5
Slice pork pieces lengthwise in half again, cutting to but not through one side.
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6
Open cut pieces to enlarge the roast.
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7
Lay pieces sided by side, and sprinkle with salt and pepper.
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8
Spoon reserved fruit mixture evenly over pork pieces.
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9
Roll roast in a jellyroll fashion, beginning at a long side; tie securely with heavy string at 2 inch intervals.
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10
Place roast in a lightly greased shallow roasting pan.
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11
Make several small slits in roast, 1/4 inch deep, and insert garlic slices.
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12
Rub butter over entire surface of roast.
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13
Sprinkle with flour and thyme.
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14
Pour reserved bourbon mixture and cider over roast.
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15
Insert meat thermometer into the thickest part of roast, making sure it does not touch fat.
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16
Place aluminum foil tent over the roast.
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17
Bake at 325 degrees for 1 hour.
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18
Remove foil, and bake an additional 2 1/2 hours or until meat thermometer registers 160 degrees, basting frequently with pan drippings.
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19
Let roast stand 10 minutes before serving.
