Apricot and Pecan-stuffed Pork Loin

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“Delicious yet suprisingly simple to make. Has a wonderfull taste and makes an elegant presentation too!”
1hr 50mins

Ingredients Nutrition


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

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