Zutaten für Apricot And Pecan Stuffed Pork Loin
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Zubereitung von Apricot And Pecan Stuffed Pork Loin
- Preheat oven to 350°F (175°C).
- In a food processor, combine 1 cup chopped apricots, 1/2 cup pecans, 2 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pulse until coarsely chopped.
- Add 4 tablespoons thyme, 3 tablespoons molasses, and 2 tablespoons olive oil. Process until finely chopped but not smooth.
- Make a lengthwise cut down the center of each pork loin, cutting to, but not through, the bottom.
- Starting from the center slice, slice horizontally toward one side, stopping 1/2-inch from the edge. Repeat with the other loin half.
- Flatten each half to a 1/2-inch thickness using a meat mallet or rolling pin.
- Spread the apricot mixture evenly over the pork.
- Roll each loin half, jelly-roll fashion, starting with the long side. Secure with kitchen twine.
- Place both rolls, seam side down, in a shallow roasting pan.
- Brush with the remaining 2 tablespoons olive oil and sprinkle with the remaining thyme.
- In a large saucepan, combine 1/4 cup bourbon, 1/2 cup broth, and the remaining 3 tablespoons molasses. Bring to a boil.
- Carefully ignite the bourbon mixture using a long match (carefully!). Allow flames to die down.
- Pour the bourbon mixture over the roasts.
- Bake for 1 to 1 1/2 hours, or until a meat thermometer inserted into the thickest portion registers 160°F (71°C).
- Remove pork from pan, reserve drippings, and keep warm.
- Pour reserved drippings into a small saucepan. Add 1/4 cup heavy cream and a pinch of salt.
- Cook over medium-high heat, stirring constantly, until slightly thickened.
- Slice pork and serve with the sauce.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
60g
Fat
31g
Carbs
6g
