Apricot and Pecan-Stuffed Pork Loin
Meat and Poultry:
Apricot and Pecan-Stuffed Pork Loin
from Stop and Smell the Rosemary...
Recipes and Traditions to Remember
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INGREDIENTS:
1-1/2 cups dried apricots
1/2 cup pecans
1 clove garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons plus 2 tablespoons chopped fresh thyme
1 tablespoon plus 3 tablespoons molasses
2 tablespoons plus 2 tablespoons peanut or vegetable oil
1 boneless pork loin roast (5 pounds), halved
1 cup bourbon
1 cup chicken broth
1/4 cup heavy whipping cream
1/4 teaspoon salt
TO PREPARE:
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.
SERVES 10
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