Apricot-pecan stuffed pork loin

  • KnittingSis Posted: 01/01/14
    Worthy of a Special Occasion

    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.

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