Apricot and Pecan-stuffed Pork Loin

Name: Apricot and Pecan-stuffed Pork Loin
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 10 serving(s)
Ingredients: 1 1/2 cups dried apricots; 1/2 cup pecans; 1 clove garlic; 1/2 teaspoon salt; 1/4 teaspoon fresh ground pepper; 4 tablespoons chopped fresh thyme, divided; 4 tablespoons molasses, divided; 4 tablespoons peanut oil or 4 tablespoons vegetable oil, dividied; 1 (5 lb) boneless pork loin roast, halved; 1 cup Bourbon; 1 cup chicken broth; 1/4 cup heavy whipping cream; 1/4 teaspoon salt

Submitted by Steve P.

"Delicious yet suprisingly simple to make. Has a wonderfull taste and makes an elegant presentation too!"

Download

Ready In:: 1hr 50mins
Ingredients:: 13
Serves:: 10

ingredients

1 ¹⁄₂ cups dried apricots
¹⁄₂ cup pecans
1 clove garlic
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon fresh ground pepper
4 tablespoons chopped fresh thyme, divided
4 tablespoons molasses, divided
4 tablespoons peanut oil or 4 tablespoons vegetable oil, dividied
1 (5 lb) boneless pork loin roast, halved
1 cup Bourbon
1 cup chicken broth
¹⁄₄ cup heavy whipping cream
¹⁄₄ teaspoon salt

directions

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 the center of each roast, cutting to, but not through, the bottom.
Starting from center slice, slice horizontally toward one side, stopping 1/2-inch from edge.
Repeat with other loin half.
Flatten each half to a 1/2-inch 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 sprinkle with remaining thyme.
Preheat oven to 350 degrees Bring bourbon, broth and remaining 3 tablespoons molasses to a boil in a large saucepan.
Remove from heat.
Carefully ignite bourbon mixture with a long match.
When flames die, pour over roasts.
Bake at 350 degrees 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.

Questions & Replies

Got a question? Share it with the community!

Reviews

We just finished this for dinner. It was soooo juicy. I loved the way the burbon tasted on the pork and in the sauce. My husband is the biggest pork fan ever. Thank you for shareing. Patsy and Shane Kahn Roswell, Ga.

doggodess