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| Preheat oven to 350 degrees Fahrenheit. |
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| Wash and pat dry your roast. |
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| Stand it on its end and cut an X down through the middle of the roast, coming at it from both ends with a long knife |
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| Take a knife-sharpening stick or a long-handled wooden spoon (something long and round) and push it through the middle of your X from both ends to create a cavity. |
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| Now push the dates in from both ends to fill the cavity. |
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| Set the roast in a roasting pan, fat side up and score the fat. |
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| Salt and pepper the roast all over. |
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| Create a paste out of the thyme leaves, garlic and olive oil, and spread all over the top and sides of the roast, pushing it into the scored crevices. |
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| Roast for about an hour, until an instant read thermometer registers 145 degrees Fahrenheit. |
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| Let the roast rest for 15 minutes before slicing into thick ½-inch slices. |
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