Try your favorite stuffing
rolled up in this jellyroll style pork loin. Be aware that the
double-butter flied loin will cook more quickly than a solid
loin. Serve with green salad tossed with vinaigrette, warm dinner
rolls and steamed asparagus spears.
Bourbon-Glazed
Fruit and Nut-Stuffed Pork Roast
2-pound boneless single
loin pork roast
1 tablespoon dried thyme
2/3 cup bourbon
2/3 cup chicken broth
1 tablespoon molasses
1/4 cup light cream
1/4 teaspoon salt
Stuffing ingredients:
1/2 cup coarsely chopped pitted dates
1/4 cup coarsely chopped dried apricots
1/4 cup finely chopped pecans
1 clove garlic, crushed
1 1/2 teaspoons dried thyme
1 tablespoon molasses
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat oven to 350 degrees
F. In a medium bowl, toss together all stuffing ingredients,
set aside.
In a large saucepan, combine
bourbon, broth and molasses; bring to a boil, remove from heat
and set aside.
Butterfly (cut lengthwise
almost all the way through) the pork loin. Lay open and pat flat.
Starting the center of the opened loin, butterfly again on the
left side. Butterfly again on the right hand side, lay open and
pat flat. Evenly spread stuffing over loin. Roll the loin up,
like a jelly roll, and tie securely at 2 to 3 inch intervals
with kitchen twine; place in a shallow roasting pan, sprinkle
with the tablespoon of thyme and pour bourbon mixture over. Roast
45 minutes to 1 hour, or until internal temperature, measured
with a meat thermometer, is 150 to 155 degrees F., basting occasionally
with bourbon glaze.
Remove pork from pan,
reserving the drippings; keep warm.
Add cream and 1/4 teaspoon
salt to pan drippings. Cook over medium-high heat, stirring constantly,
until slightly thickened.
Slice pork, removing twine
as necessary, and arrange on serving platter. Serve with pan
sauce.
Serves 8.
Wine Suggestion: Try a
full bodied, rich red wine—Cabernet Sauvignon or a Cotes
du Rhone--with this hearty dish rich with dried fruit and cream-based
gravy.
