In a medium bowl, toss together all stuffing ingredients, set aside.
In a large saucepan, combine bourbon, broth and molasses and bring to a boil, remove from heat and set aside.
Butterfly (cut lengthwise almost all the way through) the pork loin. Lay open and pat flat.
Starting in the center of the opened loin, butterfly again on the left side.
Butterfly again on the right hand side, lay open and pat flat. Evenly spread stuffing over loin.
Roll the loin up, like a jelly roll, and tie securely at 2-3 inch intervals with kitchen twine. Place loin in a shallow roasting pan, sprinkle with the tablespoon of thyme and pour bourbon mixture over.
Roast 45 minutes-1 hour, or until internal temperature, measured with a meat thermometer, is 150-155 degrees F., basting occasionally with bourbon glaze.
Remove pork from pan, reserving the drippings, and keep warm.
Add cream and 1/4 teaspoon salt to pan drippings. Cook over medium-high heat, stirring constantly, until slightly thickened.
Slice pork, removing twine as necessary, and arrange on serving platter. Serve with pan sauce.