Apricot And Pecan Stuffed Pork Loin Recipe

Ingredients for Apricot And Pecan Stuffed Pork Loin

• Dried Apricots
• 1/2 cup pecan halves
• 2 cloves garlic, minced
• 1 teaspoon salt
• Fresh Ground Pepper
• Fresh Thyme
• 3 tablespoons molasses
• Peanut Oil
• Boneless Pork Loin Roast
• 1/4 cup bourbon
• Chicken Broth
• Heavy Whipping Cream

How to Make Apricot And Pecan Stuffed Pork Loin

1. Preheat oven to 350°F (175°C).
2. 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.
3. Add 4 tablespoons thyme, 3 tablespoons molasses, and 2 tablespoons olive oil. Process until finely chopped but not smooth.
4. Make a lengthwise cut down the center of each pork loin, cutting to, but not through, the bottom.
5. Starting from the center slice, slice horizontally toward one side, stopping 1/2-inch from the edge. Repeat with the other loin half.
6. Flatten each half to a 1/2-inch thickness using a meat mallet or rolling pin.
7. Spread the apricot mixture evenly over the pork.
8. Roll each loin half, jelly-roll fashion, starting with the long side. Secure with kitchen twine.
9. Place both rolls, seam side down, in a shallow roasting pan.
10. Brush with the remaining 2 tablespoons olive oil and sprinkle with the remaining thyme.
11. In a large saucepan, combine 1/4 cup bourbon, 1/2 cup broth, and the remaining 3 tablespoons molasses. Bring to a boil.
12. Carefully ignite the bourbon mixture using a long match (carefully!). Allow flames to die down.
13. Pour the bourbon mixture over the roasts.
14. Bake for 1 to 1 1/2 hours, or until a meat thermometer inserted into the thickest portion registers 160°F (71°C).
15. Remove pork from pan, reserve drippings, and keep warm.
16. Pour reserved drippings into a small saucepan. Add 1/4 cup heavy cream and a pinch of salt.
17. Cook over medium-high heat, stirring constantly, until slightly thickened.
18. Slice pork and serve with the sauce.