Ingredients Jump to Instructions ↓

  1. 2-pound boneless single loin pork roast

  2. 1 tablespoon dried thyme

  3. 2/3 cup bourbon

  4. 2/3 cup chicken broth

  5. 1/4 cup light cream

  6. 1/4 teaspoon salt Stuffing ingredients:

  7. 1/2 cup coarsely chopped pitted dates

  8. 1/4 cup coarsely chopped dried apricots

  9. 1/4 cup finely chopped pecans

  10. 1 clove garlic, crushed

  11. 1 1/2 teaspoons dried thyme

  12. 1 tablespoon molasses

  13. 1/4 teaspoon salt

  14. 1/4 teaspoon black pepper

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 °F (175 °C) 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°F to 155°F (approximately 65°C), 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.


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