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BOURBON-GLAZED FRUIT AND NUT-STUFFED POR

Source of Recipe

Niki


List of Ingredients

- 2-pound boneless single loin pork roast
- 1 tablespoon dried thyme
- 2/3 cup bourbon
- 2/3 cup chicken broth
- 1 tablespoon molasses
- 1/4 cup light cream
- 1/4 teaspoon salt

Stuffing ingredients:

- 1/2 cup coarsely chopped pitted dates
- 1/4 cup coarsely chopped dried apricots
- 1/4 cup finely chopped pecans
- 1 clove garlic, crushed
- 1-1/2 teaspoons dried thyme
- 1 tablespoon molasses
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper




Recipe

DIRECTIONS

Heat oven to 350 degrees F. In a medium bowl, toss together all
stuffing ingredients, set aside.

In a large saucepan, combine bourbon, broth and molasses; bring
to a boil, remove from heat and set aside.

Butterfly (cut lengthwise almost all the way through) the pork
loin. Lay open and pat flat. Starting the center of the opened
loin, butterfly again on the left side. Butterfly again on the
right hand side, lay open and pat flat. Evenly spread stuffing
over loin. Roll the loin up, like a jelly roll, and tie securely
at 2-3 inch intervals with kitchen twine; place in a shallow
roasting pan, sprinkle with the tablespoon of thyme and pour
bourbon mixture over. Roast 45 minutes-1 hour, or until internal
temperature, measured with a meat thermometer, is
150-155 degrees F., basting occasionally with bourbon glaze.

Remove pork from pan, reserving the drippings; keep warm. Add
cream and 1/4 teaspoon salt to pan drippings. Cook over medium-high
heat, stirring constantly, until slightly thickened. Slice pork,
removing twine as necessary, and arrange on serving platter.
Serve with pan sauce.

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