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Apricot and Pecan-Stuffed Pork Loin Roast

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“Posted in response to a request. This sounds great! Pork with a stuffing of apricots, dates and pecans and a bourbon cream sauce. YUMMY!!”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Coarsely chop apricots, dates, pecans, garlic, 1/2 teaspoon salt and pepper in a food processor.
  3. Add 2 tablespoons thyme, 1 tablespoon molasses and 2 tablespoons oil.
  4. Process until mixture is finely chopped, but not smooth.
  5. To butterfly the roast, make a lengthwise cut down the center of each roast half, cutting to, but not through, the bottom.
  6. Starting from the cut that was just made, slice horizontally toward one side, stopping 1/2 inch from edge.
  7. Repeat with other roast half.
  8. Open each half and flatten to a ½-inch thickness using a meat mallet or rolling pin.
  9. Spread apricot mixture evenly over pork.
  10. Roll each half, jellyroll fashion, starting with long side.
  11. Secure with string.
  12. Place both rolls, seam side down, in a shallow roasting pan.
  13. Brush with remaining 2 tablespoons oil and sprinkle with remaining thyme.
  14. Bring bourbon, broth and remaining 3 tablespoons molasses to a boil in a large saucepan.
  15. Remove from heat.
  16. Carefully ignite bourbon mixture with a long match.
  17. When flames die, pour over rolls.
  18. Bake 1 to 11/2 hours, or until meat thermometer inserted in thickest portion registers 160 F.
  19. Remove pork from pan and keep warm; reserve drippings.
  20. Pour reserved drippings in a small saucepan.
  21. Add cream and remaining salt.
  22. Cook over medium-high heat, stirring constantly, until slightly thickened.
  23. Slice pork and serve with sauce.

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