Apricot and Pecan-Stuffed Pork Loin

 

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