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Apricot-pecan Stuffed Pork Loin

5 lb Boneless rolled pork loin roast, well trimmed
1 c Bourbon
1 c Chicken broth
1/4 c Whipping cream
14 ts Salt
2 tb Dried thyme, divided
1/4 c Molasses, divided
1/4 c Peanut or vegetable oil, divided


Stuffing
1 1/2 c Dried apricots
1/2 c Pecan pieces
1 ea Clove garlic
1/2 t Salt
1/4 t Pepper


NOTE: "The bourbon sauce for this roast requires 'flaming' on the stovetop before pouring over the pork and baking. But don't let this stop you. We will tell you how, and this recipe is well worth it. (BEWARE: Skipping this step could mean a call to the fire department.)" Position the knife blade in a food processor bowl. Add the apricots, pecans, garlic salt and pepper. Process until coarsely chopped. Add 1 tablespoon of the thyme, 1 tablespoon of the molasses and 2 tablespoons of the oil. Process until the mixture is finely chopped, but not smooth. Remove the pork loin from the plastic net it came in (there should be 2 pieces). Make a lenghtwise cut down the center of each piece, cutting almost to, but not through the other side. Start at the center cut and slice horizontally toward one side, stopping abour 1/2 inch from the edge. Repeat on the other side. Unfold the meat so that it is flat. Repeat this procedure with the second piece of loin. Use a meat mallet or a rolling pin to flatten each piece of loin to 1/2-inch thickness. Spread the apricot mixture evenly on the top sides of the pork. Roll each piece, jellyroll fashion, starting with a long side; tie each securely with kitchen twine. Place the rolls, seam side down, in a shallow roasting pan. Brush with the remaining 2 tablespoons of oil and sprinkle with the remaining tablespoon of thyme. Combine the bourbon, chicken broth and the remaining 3 tablespoons of molasses in a large saucepan. Bring to a boil, then remove from the heat. Carefullu ignite the mixture with a long match. When the flames die down, pour over the rolled pork loins. Roast at 350F for 1 to 1 1/2 hours, until a meat thermometer inserted in the thickest portion reads 160F. Remove the meat from the pan and keep warm. Add the wipping cream and 1/4 teaspoon of salt to the drippings in the pan. Cook over medium-high heat, stirring constantly, until slightly thickened. Slice the pork and serve withthe sauce. Makes 10 servings. [1994's Top-Rated Recipes; Southern Living; December 1994] Posted by Fred Peters.


Submitted By FRED PETERS On 01-06-95





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