Coarsely chop apricots, pecans, garlic, salt and pepper in a food processor. Add 2 tablespoons thyme, 1 tablespoon molasses, and 2 tablespoons oil. Process until mixture is finely chopped, but not smooth.
Make a lengthwise cut down center of each roast, cutting to, but not through, the bottom. Starting from center, slice horizontally toward one side, stopping 1/2� from edge. Repeat with other loin half. Flatten each half to 1/2� thickness using a meat mallet or rolling pin.
Spread apricot mixture evenly over pork. Roll each loin half, jelly-roll fashion, starting with long side. Secure with string. Place both rolls, seam side down, in a shallow roasting pan. Brush with remaining 2 tablespoons oil and remaining thyme. Preheat oven to 350�F.
Bring bourbon, broth, and remaining 3 tablespoons molasses to a boil in a large sauce pan. Remove from heat. Carefully ignite bourbon mixture with a long match. When flame dies, pour over roasts.
Bake at 350�F for 1 to 1 1/2 hours, or until meat thermometer inserted in thickest portion registers 160 degrees. Remove pork from pan, reserve drippings, and keep warm.
Pour reserved drippings in a small saucepan. Add cream and salt. Cook over medium high heat, stirring constantly, until slightly thickened. Slice pork and serve with sauce.