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


  1. 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.

  2. 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.

  3. Flatten loin to 1/2 inch thickness using meat mallet.

  4. 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.

  5. 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.

  6. 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.

  7. Slice pork, & serve with sauce.
May 2012

This recipe is a personal recipe added by szbick and has not been tested or endorsed by MyRecipes.

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