Bourbon-Glazed Fruit and Nut-Stuffed Pork RoastPORK
Try your favorite stuffing rolled up in this jellyroll style pork loin. Be aware that the double-butter flied loin will cook more quickly than a solid loin muscle. Serve with green salad tossed with vinaigrette, warm dinner rolls and steamed asparagus spears.
- Heat oven to 350 degrees F. In a medium bowl, toss together all stuffing ingredients (pitted dates, dried apricots, pecans, garlic, 1 1/2 tsp dried thyme, 1 tbs molasses, 1/4 tsp salt, black pepper) set aside.
- In a large saucepan, combine bourbon, broth and 1 tbs 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.