This is one of my husband's favorite recipes and I have been making it since 1994. The flavor and presentation make it a special hit for company, particularly with the ceremonial lighting of the bourbon. I do think that it's a bit sweet for modern tastes so trim down on the molasses. Don't leave it out all together, it's essential to the flavor of the dish.
Apricot-pecan stuffed pork loin
KnittingSis Posted: 01/01/14