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.
Ingredients
- 2 pounds pork loin roast (boneless)
- 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
- 1/2 cup pitted dates (coarsely chopped)
- 1/4 cup dried apricots (coarsely chopped)
- 1/4 cup pecans (finely chopped)
- 1 clove garlic (crushed)
- 1 1/2 teaspoons dried thyme
- 1 tablespoon molasses
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
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 40 minutes (about 20 minutes per pound), basting occasionally with bourbon glaze, until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes.
- 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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