Apricot-pecan stuffed pork loin
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- 1 1/2 cup(s) Dried apricots
- 1/2 cup(s) pecan pieces
- 1 whole(s) Clove garlic
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) Pepper
- 2 tablespoon(s) dried thyme Divided
- 1/4 cup(s) molasses Divided
- 1/4 cup(s) Vegetable oil Divided
- 1-5 pound(s) Boneless pork loin Well trimmed
- 1 cup(s) Bourbon
- 1 cup(s) chicken broth
- 1/4 cup(s) whipping cream
- 1/4 teaspoon(s) Salt
- Position knife blade in food processor bowl; add 1st 5 ingredients. Process until coursely chopped. Add 1 tbsp thyme, 1 tbsp molasses, & 2tbsp oil; process until mixture is finely chopped, but not smooth.
- Make lengthwise cut down the center of each pork loin, cutting to, but not thru, opposite side. Starting from center cut slice horizontally toward one side, stopping 1/2 inch from edge. Repeat on opposite side. Unfold meat so it is flat.
- Flatten loin to 1/2 inch thickness using meat mallet.
- Spread apricot mixture on top sides of pork. Roll each loin jelly roll fashion, starting with long side. Secure with string, seam side down. Brush with 2 tbsp oil & sprinkle with 1 tbsp thyme.
- Bring bourbon, chicken broth, & 3 tbsp molasses to a boil in a large saucepan. Remove from heat. Carefully ignite with a long match. When flames die pour over pork roast.
- Bake at 350 degrees for 1 to 1 1/2 hours or until meat thermometer inserted in thickest portion registers 160 degrees. Remove from pan, & keep warm. Add whipping cream to pan drippings; cook over medium-high heat, stirring constantly, until slightly thickened.
- Slice pork, & serve with sauce.
This recipe is a personal recipe added by szbick and has not been tested or endorsed by MyRecipes.
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Apricot-pecan stuffed pork loin Recipe at a Glance
- COURSE: Main Dishes